Make mine Mexican... Taco egg rolls

I love mexican food.  You'll notice we have it once a week usually in some form.  Last week we merged Mexican and Italian food with Mexican Meatballs.  This week it was Mexican and Chinese... Taco egg rolls.

Now I guarentee that these would be better fried.  Because isn't everything?  But because I'm scared to fry anything and I know it's healthier to bake them, that's what we did.  And they were still good.

Ingredients:
Egg roll wrappers
1 lb ground beef
1 TBSP Taco seasoning, or cumin/chili powder/garlic combo
1 can black beans
1/2 onion, chopped
1/2 green pepper chopped
2 TBSP salsa
3/4 c shredded cheese

Instructions:
Saute the onions and pepper in a small amount of olive oil, over medium heat.

Add the ground beef and spices.

When that has cooked through, add the beans, salsa and cheese.

Scoop about 2 TBSP into the egg roll wrapper and wrap according to package directions.

Put them on a cooling rack on a sheet pan that has been lined with foil or parchment paper.  This way all the grease/ juice drips off of them and they stay crispy.  I wish I would have thought of it right away, but I didn't so mine weren't as crisp as I would like.

Bake at 375 for 20 minutes.

Enjoy!!