Tex Mex Egg Rolls and Mexican Street Corn Soup


Something smells AMAZING! Those were the words my husband spoke as he walked in the door. He was right. My mouth was watering just cooking dinner and this meal hit the spot! It was so delicious! Kenson helped me so much with dinner. He picked cilantro from our garden, shredded cheese for the kid’s quesadillas, helped prepare the guacamole sauce and even did the dishes for me.

He’s such a big helper! We always have the best conversations while in the kitchen too. I cherish these moments so much! I’m going to miss my children when they’re grown and out of the house. It all happens so fast and that’s a part of motherhood that is so difficult for me!



Kenson who is currently 5, told me he’s going move out of the house when he’s 34 and get married. I said, oh wow, 34 huh? (In my head I’m thinking, dang that won’t go over well with daddy haha) I then asked if he knew who he would marry? Thinking maybe he’s got his heart set on the sweet little blonde girl next door named Bentley. We just adore her. He told me he didn’t know who he would marry but she would look just like Mary Poppins!


HAHAH I was not expecting that response! Apparently, my son has a thing for Emily Blunt! So, I jokingly asked if he wanted a poster of her in his room and with the biggest smile he said YES! I’m not sure what my face said but my heart was like OMG my son is growing up on me and I won’t always be his #1! So then he said, don’t worry mom, when I move out and get married, you can always come over and I’ll make you dinner and it will have lots of vegetables in it! You can even come live with me! How sweet is he? I said, well what about your wife, what if she doesn’t want me over all the time? He said, oh she will! I’m going to marry a woman who loves Jesus and my mommy! In that moment, I thought I’d doing pretty dang good at this whole parenting thing! Haha! I said, Kenson… that is so wonderful!!! It sounds like you are going to marry an amazing woman and I’m certain I will love her too! The conversation shifted over to all the things he would be when he grows up, like the typical toddler responses. Firefighter, construction builder, chef, and so forth. These are moments in the kitchen that I love so much!


Enough about that though, let’s get to how we prepared this meal so you can begin eating and having conversations with your own family. There are two separate recipes below, one for the Tex Mex Egg Rolls with a delicious avocado sauce and the other for the Mexican Street Corn Soup. I made these to eat together, along with cheese quesadillas, by request of my boys. And truthfully, I never fully measure out the ingredients for the avocado sauce; it’s always just dumped in and turns out great. So for the sauce it’s just estimates, so adjust to your desired taste. Hope you enjoy and Bon Appétit!


Tex Mex Egg Rolls

I filled these egg rolls with two cooked and crumbled MorningStar Farms Chipotle Black Bean burgers, black beans, corn, cilantro and green onions. Served with an amazing avocado dipping sauce. They were amazing!! Such a delicious appetizer or side dish.

Prep Time 5 min

Cook Time 25 Min

Total Time 30 Min

Course: Appetizer/side dish

Servings: 10 rolls

Author: Chalese Emert | Emertville.com


For the egg rolls

2 MorningStar Farm Chipotle Black Bean Burgers

2 Tbsp. Olive Oil

½ can Black Beans

½ cup frozen corn

1 ½ Tbsp. taco seasoning

¼ cup fresh chopped cilantro

2 green onions chopped

3 Tbsp of water

10 egg roll wrappers

Oil for frying or you can also bake for a healthier option

For the Avocado sauce

2 ripe avocados

1 green onion chopped

2 Tbsp. Apple Cider Vinegar

1 ½ Tbsp. Taco Seasoning

1 tsp minced garlic

Juice of 2 limes

¼ bunch of fresh cilantro

¼ cup water

Salt and Pepper to taste



  • Heat the olive oil in a skillet (cast iron is my preference) on medium high heat.
  • Heat the veggie burgers in the skillet and begin to cook and crumble them. Cook about 8 min or until cooked through.
  • Add taco seasoning and water, toss to coat.
  • Add the black beans and corn to the skillet, stir to combine.
  • Sauté for about 4 min or so to heat the black beans and corn. Once heated through, remove from heat.
  • Next begin to heat about ½ an inch of light oil in a skillet on medium high. (or see below to bake)
  • Now assemble the egg rolls. Take one wrapper, place a line of about 2 Tablespoons or so of filing in the center. Place a pinch of chopped cilantro and green onion on top of the line. Fold the sides and then roll the entire egg roll. Rub a little water on the end to seal the egg roll. Repeat until all egg rolls are assembled.
  • When the oil is hot, place a few egg rolls in the oil, seam side down. Fry on each side for a minute or two until they are nice and brown. Continue until all egg rolls are fried. Alternatively, you could brush the egg rolls with oil and bake in a preheated oven on 425 until they are golden brown. About 10-15 min or to your desired amount of crispness.
  • Next combine all the sauce ingredients into a blender and blend until smooth. Occasionally turn the blender off and scrap the sides down to ensure all is mixed well together. If it’s too thick, add a splash more of water.
  • When the egg rolls are done and so is the dip, serve together.


Mexican Street Corn Soup

This soup has all the flavors you love! If you’re a meat eater, you could easily add shredded chicken or even crumbled bacon. This is a comfort food soup that is to die for! I actually made two batches and froze single servings for quick lunch options for future use. So delicious!

Prep Time: 5 min

Cook Time: 20 Min

Total Time: 25 Min

Servings: 6


4 Tbsp butter

1 small white onion chopped

2-3 Tbsp minced jalapeños (or more if you want more heat)

4 Tbsp minced garlic

2 Tbsp flour

3 Tbsp taco seasoning

1 Tbsp palm sugar (you can sub sugar of your choice)

2 teaspoons salt

4-5 cups veggie stock

1 can of black beans

5 cups from frozen corn kernels

3 limes

1 ½ cups heavy cream

1 cup freshly chopped cilantro

½ cup crumbled cotija cheese (or you could sub feta cheese)

¼ cup sour cream (for topping)


  • Melt the butter in a large pot over medium high heat. Add in the onions and minced jalapeños and sauté for about 6 minutes. Then stir in the garlic and cook for an additional 1 minute.
  • Stir in the flour and taco seasoning and cook for 2 minutes.
  • Whisk in the veggie stock until smooth and bring to a boil. Add in black beans, frozen corn, sugar and salt. Once it returns to a boil, reduce the heat to low, juice 2 limes into the soup, stir and simmer for 10 minutes.
  • Just before serving, stir in heavy cream and cilantro.
  • Serve topped with crumbled cotija, a dab of sour cream, jalapeño slices (if desired) and lime wedges to squeeze in.




Enjoy!!! When you try it, let me know what you think!




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