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...