Southwestern Egg Rolls

I've been MIA on this blog since Titus was born. My diet hasn't followed our usual program too closely either. Lately we've been eating meals that other people have provided and when I cook, convenience and ease has now moved up on my priority list. I'ms still trying to do the best I can Mon through Thursday though. Tonight we had Southwestern Egg Rolls. I kinda just throw these together- but here's a basic recipe to share:

1 can of black beans, rinsed and drained
1 can of corn, drained
1-2 cups shredded cheese
1 cup frozen chopped spinach, thawed and squeezed to release most juices
3 green onions, diced
1 tsp cumin
1/2 tsp chili powder
a little chopped cilantro
garlic salt
maybe some diced tomatoes or peppers if I have them
Either wonton wrappers or tortillas for rolling*

preheat oven to 425*
Mix all but the last together in a bowl.
Spoon into wrappers or tortillas and roll. Place on a baking sheet and spray with baking spray. Slide in the oven for 15-20 minutes or until desired crispiness.

*I prefer the tortillas because they crisp up better. If I didn't hate to fry, maybe I'd opt for the wrappers, but they get a little chewy when baked instead.

Then I make a dipping sauce which usually includes:

1 avocado
plain greek yogurt
lime juice juice
green onion
cilantro
s&p to taste
cumin

Whip together in a mini chopper- and serve