Some days you just need a good tex-mex spring roll. It just makes life a little more manageable. When all things go hay-wire and you don’t know what to fix for dinner on a rainy weekend you can always count on southwestern spring rolls to pull through. They fix everything.

Tex-Mex food warms me. It makes me smile, a lot. It’s slightly spicy but nothing over the top. Kinda like me.

The combination of black beans and corn go together like milk and cookies. {Or Sonny and Cher.} It’s just meant to be. I used some left over grilled corn and, boy oh boy, did this add some yummy flavor.

Southwestern Spring Rolls

Makes 12 rolls

 {ingredients}
12 corn or flour small tortillas
1 can black beans, drained and rinsed
½ C corn
½ C salsa
1 C Colby jack cheese
¼ C sour cream
2 T cream cheese, softened
1 tsp cumin
1 tsp chili powder
Juice of ½ lemon
3 T cilantro, chopped
Salt and pepper, to season
{directions}
Preheat oven to 400*
Combine black beans, corn, salsa.
In a small bowl combine sour cream, cream cheese, ½ C jack cheese, and seasonings.
Add black bean mixture to the sour cream mixture.
Fold in cilantro, lemon juice.
Adjust seasonings.
On a medium baking sheet place tortilla’s and put 1-2 T of the bean mixture on them. Add a sprinkle of jack cheese.
Gently fold up and repeat with remaining tortillas.
Spray roll ups with pam cooking spray or brush with a light coat of EVOO.
Bake for 15-20 minutes until shells are brown and crisp.
Serve with salsa and sour cream.