• Heat oven to 350 degrees.
• Heat a skillet to medium and add 1 Tbsp. oil. Once the oil is heated add 1 lb. ground turkey to pan (can use ground beef or chicken). Saute for 5 minutes or so, breaking the turkey into pieces as it cooks.
• Add 2 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. ground cumin, 1 tsp. smoked paprika, 1 tsp. chili powder, and a generous pinch of salt and pepper to the turkey. Stir the spices into the meat as it cooks.
• Drain and rise 1 15 oz. can of black beans. Add to the cooked turkey.
• Add 1 cup of frozen corn (can use canned or fresh) to the pan. Cook until heated.
• Remove the skillet from the heat.
• Grate 1 cup of Monterrey Jack cheese (or cheese of choice).
• To assemble the egg rolls: Lay the egg roll wrappers out individually on a clean surface. Scoop 3-4 spoonfuls of the turkey mixture onto each wrapper. Sprinkle desired amount of cheese onto the top of the turkey.
• Pull the bottom corner of the wrapper up over the turkey mixture. Fold the sides in over the bottom (it should look like an envelope). Dip your finger into a bowl of water and run it along the top edges of the wrapper. Pull the top down over the folded sides and seal the edges together. Place the sealed egg rolls onto a baking sheet(s).
• Spray or brush the tops of the egg rolls with olive oil.
• Bake for 16-18 minutes or until the tops are golden brown and slightly crispy. Remove from pan when finished.

For The Guacamole:

• Scoop 2 ripe avocados into a small bowl. Add the juice of 1 lime and a few generous pinches of salt. Smash the avocados with a fork until all the ingredients are combined.
• Garnish the egg rolls with freshly minced cilantro and lime wedges. Serve with guacamole and salsa.