We took a crowd favorite and gave it a Texas twist. Stuffed with bold Southwestern flavor, a little kick of spice and plenty of Kountry Boys sausage, these crispy egg rolls are made for game days, backyard hangs or anytime you’re craving something that brings the heat and the comfort. Load ’em up and dunk ’em in ranch!
Difficulty: Moderate
Prep: 30 minutes
Cook: minutes
Total: minutes
Serves: 6
Ingredients
1 pound Kountry Boys pan-style Sausage, Original or Hot
3 tablespoons avocado oil
1/2 cup finely diced bell pepper
1/2 cup finely diced red onion
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn
2 tablespoons lime juice
4 cups baby spinach
1/2 cup chicken broth
1 cup shredded pepper or Monterey Jack cheese
1/4 cup chopped cilantro
8 large flour tortillas
3 tablespoons avocado oil
1/2 cup finely diced bell pepper
1/2 cup finely diced red onion
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn
2 tablespoons lime juice
4 cups baby spinach
1/2 cup chicken broth
1 cup shredded pepper or Monterey Jack cheese
1/4 cup chopped cilantro
8 large flour tortillas
Method
In a medium-sized skillet over medium-high heat, brown sausage, breaking into small pieces with a wooden spoon. Remove from skillet and allow to cool on a paper towel-lined plate.
In the same skillet, heat 1 tablespoon of the avocado oil over medium heat. Cook the bell pepper, red onion and garlic until softened. Add salt, pepper, chili powder and cumin and toast for 1 minute.
Return the sausage to the skillet, then add the black beans, corn, lime juice, hot sauce and chicken broth. Cook for 2 - 3 minutes, until slightly thickened, then add spinach and cook for about two minutes more, until spinach has wilted.
Remove the mixture from heat and stir in cheese and cilantro. Let mixture cool for about 5 minutes before assembling the egg rolls.
To make the egg rolls, lay a tortilla on a flat surface. Place 1/3 cup of filling in the center of the tortilla, fold in the sides and roll up tightly, like a burrito. Repeat with remaining tortillas and filling.
Heat the remaining 2 tablespoons of avocado oil on a griddle or in cast-iron skillet. Working in batches, if necessary, place the egg rolls seam-side down in the hot oil and cook until golden, about 1 - 2 minutes per side. Transfer to a paper towel-lined plate to cool.
Cut each eggroll diagonally and serve with ranch dressing or salsa.
In the same skillet, heat 1 tablespoon of the avocado oil over medium heat. Cook the bell pepper, red onion and garlic until softened. Add salt, pepper, chili powder and cumin and toast for 1 minute.
Return the sausage to the skillet, then add the black beans, corn, lime juice, hot sauce and chicken broth. Cook for 2 - 3 minutes, until slightly thickened, then add spinach and cook for about two minutes more, until spinach has wilted.
Remove the mixture from heat and stir in cheese and cilantro. Let mixture cool for about 5 minutes before assembling the egg rolls.
To make the egg rolls, lay a tortilla on a flat surface. Place 1/3 cup of filling in the center of the tortilla, fold in the sides and roll up tightly, like a burrito. Repeat with remaining tortillas and filling.
Heat the remaining 2 tablespoons of avocado oil on a griddle or in cast-iron skillet. Working in batches, if necessary, place the egg rolls seam-side down in the hot oil and cook until golden, about 1 - 2 minutes per side. Transfer to a paper towel-lined plate to cool.
Cut each eggroll diagonally and serve with ranch dressing or salsa.