Happy New Year!

I don’t know about you, but the first day back at school still seems like “a New Year” has just begun..even when it isn’t me going back to school!  It’s like a fresh start…a new beginning…a chance to renew things that have grown tired and weary.

So, here’s to a New Year…may it be a happy and prosperous one for us all!

~~ this is a new recipe for me….I have tried it twice now with glowing results from my family.  I made it again for dinner tonight–and it will give us all lunch tomorrow too (yippee, my favourite kind of cooking–2 meals for the price of one!)

Southwest Egg Rolls
(makes  great appetizer or dinner or lunch..you decide!)

1 pkg egg roll wrappers from the produce section
1 can black beans, drained and rinsed
2 green onions finely chopped
1 tomato chopped
1/4 cup tomatillos chopped (if you don’t have these growing in the backyard-pop over and I will give you some!–or you can use some extra tomatoes…)
1/4 cup cilantro
1/4 cup corn (optional)
1 small red or yellow pepper chopped finely
1 tsp cumin
1 tsp chili powder
1/4 tsp chili flakes (or more if you like it spicy)
1 cup shredded cheese (like cheddar, monteray jack, marble)

Mix all the ingredients together (except the egg roll wrappers).  Combine well.  Lay a wrapper with one corner pointing towards you.  Place a couple tablespoons of filling in center of wrapper, fold the corner closest to you over the filling.  Fold in both corners and roll up like an egg roll.  Dab a bit of water on the last corner, so that it will seal, roll and place seam side down on a lightly oiled baking sheet.  Brush eggrolls lightly with oil if you  like and bake at 425 degrees for about 25 minutes, turning once.  They should be browned and just a little crunchy.  Serve with salsa or your favourite southwest style dip…



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