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.
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
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.