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Butternut Squash & Black Bean Egg Rolls

1 tbsp olive oil
1 large onion, chopped (about 200gm)
4 cloves of garlic, minced
2 lbs peeled, diced butternut squash
2 tbsp canned diced green chilis
2 tsp cumin
dash of cayenne pepper
salt & pepper, to taste
2 cans black beans, drained and rinsed
1/2 cup chopped cilantro
juice from 1 lime
1 1/2 packages egg roll wrappers

Bring a pot of water to a boil. Add the butternut squash and cook until tender, about 5-10 minutes. Drain and set aside.
Meanwhile, heat the oil in a skillet over medium heat. Add the onion and cook for about 10 minutes, until softened. Add the garlic, green chilies, cumin, cayenne, salt and pepper, and cook for a few more minutes. Add the black beans and stir to combine evenly. Remove from heat.

Place the butternut squash and the onion mixture in a large bowl and mash to combine. These will be best if the mixture is left a little bit chunky.

To assemble the egg rolls, place a wrapper on your surface with one corner pointing down (diamond position). Place a some of the squash mixture onto the wrapper, and use a pastry brush dipped in water to wet the edges of the wrapper. Fold the bottom corner up, then fold the outside corners in, and roll it all up. Place on a parchment-lined baking sheet. Continue until squash mixture is used up; I got 32 eggrolls using a large cookie scoop for the squash portioning.

To bake: Place a baking sheet in the oven while heating at 400F. When it's hot, remove from the oven, spray with nonstick cooking spray, and place the egg rolls on the sheet. Spray them well with nonstick spray. Bake for 20 minutes, turning halfway through.

Extra egg rolls can be frozen and baked straight from the freezer.
Nutritional Info
Servings Per Recipe: 32
Amount Per Serving
Calories: 97.4
Total Fat: 0.8 g
Cholesterol: 3.3 mg
Sodium: 242.8 mg
Total Carbs: 20.2 g
Dietary Fiber: 2.4 g
Protein: 4.3 g