Baked Southwest Eggrolls Cups

I love trying new recipes. But I have a few requirements for trying a new recipe: it cannot take too much prep time/hands on time AND it cannot require too many ingredients. And if there are more than say 6 ingredients, they all have to be pretty basic things. I cannot stand recipes that call for 20 ingredients, 10 of which I've never heard of.

Here is a new recipe I tried & messed up before starting... I accidentally bought won-ton wrappers instead of egg rolls so I made "cups" instead. Which I loved! I sprayed a mini-muffin pan with non-stick spray & then I placed one won-ton wrapper in each, added filling and baked (watch them closely, my oven gets very hot and it only took them about 5-6 minutes baking).  I also made regular size muffin cups by putting two won-ton wrappers in each normal size cup. Both turned out great. 

Let me know if you try it!

Baked Southwestern Egg Rolls

Ingredients:
2 cups frozen corn, thawed (I used one can of corn)
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained (had to ask my mom where to find these in the grocery store -- thank God for her!)
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total) (found the won-ton wrappers in produce)

Optional Toppings: 
Salsa
Sour Cream

Directions:
In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling. {Or do what I did and make cups with wonton wrappers!}

Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking.

Serve warm with salsa/sour cream/etc.