Beef and Black Bean Burrito Egg Rolls

Appetizer · Snacks

Beef and Black Bean Burrito Egg Rolls

Seasoned beef, black beans, corn, and cheddar tuck into crisp egg roll wrappers. Green pepper hot sauce brings tangy heat; guacamole makes a creamy dip.
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Total
30 minutes
Serves
12 egg rolls

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About this recipe.

Crisp egg roll wrappers filled with seasoned beef, beans, corn, cheddar, tomato, and green pepper hot sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tsp Olive oil (extra virgin)
  • 1/2 lb Ground beef
  • 1 tsp Taco seasoning
  • Kosher Salt
  • Black pepper (freshly ground)
  • 1/2 cup Black Beans (cooked or canned, rinsed and drained)
  • 1/2 cup Corn (cook according to package directions, then drain)
  • 2 cups Cheddar cheese (shredded)
  • 1/4 cup Cholula green pepper hot sauce
  • 1 sm Tomato (seeded and diced)
  • 12 Egg roll wrappers
  • Vegetable oil (for frying)
  • Guacamole (for serving)

The cooking plan

How to make Beef and Black Bean Burrito Egg Rolls.

  1. Heat the olive oil in a skillet over medium-high heat. Add beef and taco seasoning, season lightly with salt and pepper, and cook while breaking it up. Check that the beef reaches 160°F. Drain excess fat. Add the cooked beans and prepared corn and heat through. Transfer to a bowl and cool until comfortable to handle.

  2. Stir the cheddar, green pepper hot sauce, and seeded tomato into the beef mixture. Keep the filling reasonably dry so it does not soak the wrappers.

  3. Place a wrapper with one corner pointing toward you. Add about 1/4 cup filling in the center. Fold the bottom corner over, tuck in the sides, and roll firmly. Moisten the final edge with a little water to seal. Repeat, dividing the filling among the 12 wrappers without overstuffing.

  4. Fry in batches in a deep, heavy pan, using the oil depth and temperature recommended on the wrapper package. Leave ample space above the oil and use a frying thermometer. Turn with tongs until the wrappers are crisp and golden and the filling is hot. Drain on paper towels and let cool slightly before serving with guacamole.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Beef and Black Bean Burrito Egg Rolls

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Crisp egg roll wrappers filled with seasoned beef, beans, corn, cheddar, tomato, and green pepper hot sauce.
Print Recipe
Total Time 30 minutes
Servings: 12 egg rolls
Course: Appetizer, Snack
Cuisine: Tex-Mex-inspired
Ingredients Instructions Notes

Ingredients
  

  • 1 tsp Olive oil extra virgin
  • ½ lb Ground beef
  •  
    1 tsp Taco seasoning
  • Kosher Salt
  • Black pepper freshly ground
  • ½ cup Black Beans cooked or canned, rinsed and drained
  • ½ cup Corn cook according to package directions, then drain
  • 2 cups Cheddar cheese shredded
  •  
    ¼ cup Cholula green pepper hot sauce
  • 1 sm Tomato seeded and diced
  •  
    12 Egg roll wrappers
  • Vegetable oil for frying
  •  
    Guacamole for serving

Instructions
 

  1. Heat the olive oil in a skillet over medium-high heat. Add beef and taco seasoning, season lightly with salt and pepper, and cook while breaking it up. Check that the beef reaches 160°F. Drain excess fat. Add the cooked beans and prepared corn and heat through. Transfer to a bowl and cool until comfortable to handle.
  2. Stir the cheddar, green pepper hot sauce, and seeded tomato into the beef mixture. Keep the filling reasonably dry so it does not soak the wrappers.
  3. Place a wrapper with one corner pointing toward you. Add about 1/4 cup filling in the center. Fold the bottom corner over, tuck in the sides, and roll firmly. Moisten the final edge with a little water to seal. Repeat, dividing the filling among the 12 wrappers without overstuffing.
  4. Fry in batches in a deep, heavy pan, using the oil depth and temperature recommended on the wrapper package. Leave ample space above the oil and use a frying thermometer. Turn with tongs until the wrappers are crisp and golden and the filling is hot. Drain on paper towels and let cool slightly before serving with guacamole.

Notes

Makes 12 egg rolls. The 30-minute total is the source estimate and varies with batch size. Use ready-to-eat beans and cook frozen corn according to its package. Do not use bubbling oil alone as a temperature test. Keep wrappers covered while filling and seal well to reduce leaks.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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