Butter: Southwestern Egg Rolls

-1/2 lb organic or grass-fed beef
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp red pepper flakes
- 2 cups frozen corn kernels
- 1 14oz can black beans, drained & rinsed
- 1 carrot, peeled & shredded
- 4 green onions, minced
- 1/2 cup chicken broth
- 1/2 tsp chili
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1 cup shredded organic cheddar cheese
- 12-16 egg roll wrappers

~ Add meat, 1/2 tsp salt, garlic powder, & red pepper flakes to a large skillet to crumble & brown. Should take about 7-10 minutes over medium high heat
~ Add corn, beans, carrot, onions to pan & saute for 10-12 minutes.
~ Add remaining ingredients [except for wrappers, because that would be weird] & cook until the broth is absorbed.
~ Take 1 wrapper & add about 1/4 cup of filling. Wrap up all 4 sides & place seem side down on a baking sheet. Repeat until all filling &/or wrappers are used.

~Bake at 425 for 8 minutes, flip eggrolls over & bake for another 8 minutes.
~ Serve with Salsa & a side salad.