Baked Butternut & Black Bean Eggrolls

“That sounds too healthy. There’s no way it can be good.” Do you know people who think this way? Are you one of them? Probably not, because if you really believed that, I’m sure you’d never read this blog. If you used to be, I hope you’ve gotten over it by now.

As someone who prides herself on cooking healthier, yummy food, dealing with these kind of people (the healthy-food-phobic) can be a challenge. A few weeks ago, we were invited to a gathering of sorts and I struggled with what to bring, unsure if majority of the crowd would appreciate something a little out of the norm, but seasonal and flavorful, and pretty darn good for you – basically, the kind of food Ben and I like. I had this idea in my head for a fun appetizer: baked egg rolls filled with a Southwestern butternut squash and black bean filling. You might remember a few other renditions of this sweet potato-or-butternut-and-black-bean-filling, where it’s been layered with tortillas or folded into burritos. (The original recipe comes from the Moosewood Lowfat Favorites cookbook.) And how when I very first made it, Ben couldn’t comprehend that there could be something called a burrito that didn’t involve meat or cheese. He’s a changed man.

Anyway, I thought the filling could be rolled into egg roll wrappers and baked into a tasty appetizer. I just wasn’t totally sure if the wrappers would crisp up nicely (or at all) in the oven. And even if it did work, I wasn’t whether this group of friends would be willing to try an egg roll that was baked instead of fried and involved winter squash and black beans – a combination that many people might not believe is good until they try it.
So I decided to give them a test run. I prepared the filling and stuffed all the egg rolls, and baked a few of them to have for dinner. It was a risk, for sure, because if they were really that bad, I would have wasted both time and ingredients. I was hopeful when I took them out of the oven- so far, based on appearances, I was already winning. I watched Ben take a few bites, and then got what I was waiting for: “These are so good! Really good, babe.”
Me: Yeah? So should I bring them on Sunday?
Ben: umm. You know, I dunno.
Me: why? I thought you just said they were good.
Ben: I did. They are really good.
Me: Then what is it? Too healthy tasting? You don’t think other people will like them?
Ben: No. They would. I just want to keep the rest of them here for us. So I can eat more of them.
Well! That settled that. I’ve now got a freezer bag full of these southwestern butternut and black bean egg rolls to bake up for a quick dinner anytime.
Southwestern Butternut & Black Bean Egg Rolls
Printable Recipe
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, cilantro and lime juice 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 egg rolls 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
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47 Responses to “Baked Butternut & Black Bean Eggrolls”

  1. 1

    Dawn — November 16, 2009 @ 1:48 pm Reply

    Cara those look so amazing. I can't wait to try them!!! In fact I have a butternut squash just waiting for me to do something with it.

  2. 2

    The Wife — November 16, 2009 @ 2:19 pm Reply

    These look fantastic! I love black beans and had never thought to pair them with butternut squash. What a great idea!

  3. 3

    Grace — November 16, 2009 @ 6:47 pm Reply

    i think some things are just as good, if not better, when they're baked instead of fried. egg rolls are one of those things. your filling in particular sounds hearty and delicious–lovely creation!

  4. 4

    beeskneeslife — November 16, 2009 @ 6:48 pm Reply

    These look amazing! I have been waiting for this one :) Healthy food DOES taste good.

  5. 5

    Kelly — November 16, 2009 @ 7:26 pm Reply

    Yum. I have made those Moosewood burritos so I bet these are amazing.

  6. 6

    blackcatkitchen — November 17, 2009 @ 5:28 am Reply

    I just snagged a butternut squash from someone at work. I can't wait to make these!

  7. 7

    Kerstin — November 18, 2009 @ 4:39 am Reply

    How creative, these look addicting, I can see why your hubby didn't want you to take them to the party :)

  8. 8

    Stephanie — November 20, 2009 @ 12:58 am Reply

    I made them tonight and was pleasantly surprised at how yummy they were! I think I might even add more chilis next time! I froze a bunch of mine before I baked them; how would you cook them for later? Do I let them thaw first or pop them straight in the oven for a longer time?

  9. 9

    Cara — November 20, 2009 @ 12:33 pm Reply

    Hi Stephanie, we baked them straight from the freezer without thawing, with no additional cooking time and they turned out great. But just watch them, and if you think they need a couple extra minutes, go for it!

  10. 10

    Stephanie — November 20, 2009 @ 3:01 pm Reply

    Thanks! As a side note, I didn't tell my husband what I made and he thought the eggrolls tasted like bean and cheese tacos! I thought that was hilarious!

  11. 11

    Susan (peebsmama) — November 23, 2009 @ 2:14 pm Reply

    Looks good and I've got these on my menu for the week now. But I'm wondering what your sides are in the photo. Sour cream and salsa or something else?

  12. 12

    Cara — November 23, 2009 @ 2:16 pm Reply

    Yes, we enjoyed them with salsa and some sour cream mixed with lime juice and chopped cilantro. Also had a side of steamed mixed veggies, not shown.

  13. 13

    Gwyn — January 29, 2010 @ 1:44 am Reply

    I made these tonight & made them a little big by accident(i made 17). They were delicious. I was confused since the ingredients called for cilantro & lime juice but no sour cream. I see your previous comment – is that the only place you used the cilantro & lime? I had some yogurt so i mixed it up with the two & it was very tasty! Mine aren't as pretty as yours though! I also added maybe 2 tsp of salt to the filling. VERY delicious!

  14. 14

    Cara — January 29, 2010 @ 1:50 am Reply

    Hi Gwyn, thanks for commenting and glad you liked them! The cilantro and lime juice called for in the ingredients actually gets mixed into the filling, so sorry I accidentaly left that out but thank you for noticing! Going to fix that now.

  15. 15

    nummm... — May 16, 2010 @ 3:12 am Reply

    I just made these tonight…YUMMY IN THE TUMMY. I'm so glad I found your blog!! I've also made the pumpkin meatloaf on my blog which was equally as delicious. Your recipes are so creative and I will be trying many more in the future. Check out my blog if you'd like to see them. http://www.lisasnumnum.blogspot.com

  16. 16

    redheadem — October 12, 2010 @ 1:42 am Reply

    Just tried these out for dinner today– tasted great! I made a few minor changes (only used one can of beans and a little less onion) so it only made 15 rolls which was just fine. Thanks for the recipe!

  17. 17

    Kerstin — March 28, 2011 @ 8:39 pm Reply

    How creative, these look addicting, I can see why your hubby didn't want you to take them to the party :)

  18. 18

    blackcatkitchen — March 28, 2011 @ 8:39 pm Reply

    I just snagged a butternut squash from someone at work. I can't wait to make these!

  19. 19

    Kelly — March 28, 2011 @ 8:39 pm Reply

    Yum. I have made those Moosewood burritos so I bet these are amazing.

  20. 20

    beeskneeslife — March 28, 2011 @ 8:39 pm Reply

    These look amazing! I have been waiting for this one :) Healthy food DOES taste good.

  21. 21

    Grace — March 28, 2011 @ 8:39 pm Reply

    i think some things are just as good, if not better, when they're baked instead of fried. egg rolls are one of those things. your filling in particular sounds hearty and delicious–lovely creation!

  22. 22

    The Wife — March 28, 2011 @ 8:39 pm Reply

    These look fantastic! I love black beans and had never thought to pair them with butternut squash. What a great idea!

  23. 23

    Dawn — March 28, 2011 @ 8:39 pm Reply

    Cara those look so amazing. I can't wait to try them!!! In fact I have a butternut squash just waiting for me to do something with it.

  24. 24

    nummm... — March 28, 2011 @ 8:53 pm Reply

    I just made these tonight…YUMMY IN THE TUMMY. I'm so glad I found your blog!! I've also made the pumpkin meatloaf on my blog which was equally as delicious. Your recipes are so creative and I will be trying many more in the future. Check out my blog if you'd like to see them. http://www.lisasnumnum.blogspot.com

  25. 25

    nummm... — March 28, 2011 @ 8:53 pm Reply

    I just made these tonight…YUMMY IN THE TUMMY. I'm so glad I found your blog!! I've also made the pumpkin meatloaf on my blog which was equally as delicious. Your recipes are so creative and I will be trying many more in the future. Check out my blog if you'd like to see them. http://www.lisasnumnum.blogspot.com

  26. 26

    redheadem — March 28, 2011 @ 8:53 pm Reply

    Just tried these out for dinner today– tasted great! I made a few minor changes (only used one can of beans and a little less onion) so it only made 15 rolls which was just fine. Thanks for the recipe!

  27. 27

    Cara — March 28, 2011 @ 8:53 pm Reply

    Hi Gwyn, thanks for commenting and glad you liked them! The cilantro and lime juice called for in the ingredients actually gets mixed into the filling, so sorry I accidentaly left that out but thank you for noticing! Going to fix that now.

  28. 28

    Gwyn — March 28, 2011 @ 8:53 pm Reply

    I made these tonight & made them a little big by accident(i made 17). They were delicious. I was confused since the ingredients called for cilantro & lime juice but no sour cream. I see your previous comment – is that the only place you used the cilantro & lime? I had some yogurt so i mixed it up with the two & it was very tasty! Mine aren't as pretty as yours though! I also added maybe 2 tsp of salt to the filling. VERY delicious!

  29. 29

    redheadem — March 28, 2011 @ 8:53 pm Reply

    Just tried these out for dinner today– tasted great! I made a few minor changes (only used one can of beans and a little less onion) so it only made 15 rolls which was just fine. Thanks for the recipe!

  30. 30

    Cara — March 28, 2011 @ 8:53 pm Reply

    Yes, we enjoyed them with salsa and some sour cream mixed with lime juice and chopped cilantro. Also had a side of steamed mixed veggies, not shown.

  31. 31

    Susan (peebsmama) — March 28, 2011 @ 8:53 pm Reply

    Looks good and I've got these on my menu for the week now. But I'm wondering what your sides are in the photo. Sour cream and salsa or something else?

  32. 32

    Susan (peebsmama) — March 28, 2011 @ 8:53 pm Reply

    Looks good and I've got these on my menu for the week now. But I'm wondering what your sides are in the photo. Sour cream and salsa or something else?

  33. 33

    Susan (peebsmama) — March 28, 2011 @ 8:53 pm Reply

    Looks good and I've got these on my menu for the week now. But I'm wondering what your sides are in the photo. Sour cream and salsa or something else?

  34. 34

    Stephanie — March 28, 2011 @ 8:53 pm Reply

    Thanks! As a side note, I didn't tell my husband what I made and he thought the eggrolls tasted like bean and cheese tacos! I thought that was hilarious!

  35. 35

    Cara — March 28, 2011 @ 8:53 pm Reply

    Hi Stephanie, we baked them straight from the freezer without thawing, with no additional cooking time and they turned out great. But just watch them, and if you think they need a couple extra minutes, go for it!

  36. 36

    Cara — March 28, 2011 @ 8:53 pm Reply

    Hi Stephanie, we baked them straight from the freezer without thawing, with no additional cooking time and they turned out great. But just watch them, and if you think they need a couple extra minutes, go for it!

  37. 37

    Stephanie — March 28, 2011 @ 8:53 pm Reply

    I made them tonight and was pleasantly surprised at how yummy they were! I think I might even add more chilis next time! I froze a bunch of mine before I baked them; how would you cook them for later? Do I let them thaw first or pop them straight in the oven for a longer time?

  38. 38

    Stephanie — March 28, 2011 @ 8:53 pm Reply

    I made them tonight and was pleasantly surprised at how yummy they were! I think I might even add more chilis next time! I froze a bunch of mine before I baked them; how would you cook them for later? Do I let them thaw first or pop them straight in the oven for a longer time?

  39. 39

    Stephanie — March 28, 2011 @ 8:53 pm Reply

    I made them tonight and was pleasantly surprised at how yummy they were! I think I might even add more chilis next time! I froze a bunch of mine before I baked them; how would you cook them for later? Do I let them thaw first or pop them straight in the oven for a longer time?

  40. 40

    nummm... — March 29, 2011 @ 2:06 am Reply

    I just made these tonight…YUMMY IN THE TUMMY. I'm so glad I found your blog!! I've also made the pumpkin meatloaf on my blog which was equally as delicious. Your recipes are so creative and I will be trying many more in the future. Check out my blog if you'd like to see them. http://www.lisasnumnum.blogspot.com

  41. 41

    Cara — March 29, 2011 @ 2:06 am Reply

    Hi Stephanie, we baked them straight from the freezer without thawing, with no additional cooking time and they turned out great. But just watch them, and if you think they need a couple extra minutes, go for it!

  42. 42

    blackcatkitchen — March 29, 2011 @ 2:06 am Reply

    I just snagged a butternut squash from someone at work. I can't wait to make these!

  43. 43

    Grace — March 29, 2011 @ 2:06 am Reply

    i think some things are just as good, if not better, when they're baked instead of fried. egg rolls are one of those things. your filling in particular sounds hearty and delicious–lovely creation!

  44. 44

    blackcatkitchen — April 5, 2011 @ 1:20 am Reply

    I just snagged a butternut squash from someone at work. I can't wait to make these!

  45. 45

    Stephanie — April 5, 2011 @ 1:20 am Reply

    Thanks! As a side note, I didn't tell my husband what I made and he thought the eggrolls tasted like bean and cheese tacos! I thought that was hilarious!

  46. 46

    Cara — April 5, 2011 @ 1:20 am Reply

    Hi Gwyn, thanks for commenting and glad you liked them! The cilantro and lime juice called for in the ingredients actually gets mixed into the filling, so sorry I accidentaly left that out but thank you for noticing! Going to fix that now.

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