I make my southwestern eggrolls with the following:
Combine in large bowl
One small can refried black beans
One can black beans (drained)
1/2 of pkg. frozen spinich (defrosted and squeezed dry)
Two medium fresh tomatoes (small diced)
1/2 bunch of fresh cilantro (chopped)
4 green onions finely chopped
1 teas. cumin
Salt and pepper to taste
3/4 cup grated cheddar cheese
3/4 cup grated monterey jack

Put a couple heaping tablespoons of the mixture in a snack size warmed flour tortillia and wrap like a burrito (very tightly) use toothpick to hold in place. Fry in 1/2 deep oil in skillet on medium heat. Turn and brown other side. Cut each one in half diagonally and serve on platter with ranch dip, salsa or whatever dip you like. This makes quite a few so I usually keep part refrigerated and make some more a few days later! Enjoy