Ingredients
· 1 teaspoon olive oil

· ½ kg ground beef

· 1 teaspoon taco seasoning

· Kosher salt

· Ground black pepper

· ½ cup black beans

· ½ cup frozen corn

· 2 cup shredded cheddar

· ¼ cup green pepper hot sauce

· 1 diced tomato

· 12 egg roll wrappers

· Vegetable oil, for frying

· Guacamole, for serving

Method
In a skillet, heat olive oil. Add ground beef and sprinkle with taco seasoning. Season with salt and pepper. Cook meat, until no longer pink. Drain fat and return beef to skillet. Add black beans and corn and cook until warmed through. Transfer to a bowl and let cool slightly. Add cheddar and green pepper hot sauce to ground beef mixture, then fold in tomato. Set an egg roll wrapper in a diamond shape and spoon ¼ cup burrito mixture in the centre. Fold up bottom half and sides, then gently roll, sealing the seam with water. In a skillet, heat vegetable oil until it starts to bubble. Working in batches, add egg rolls and fry until golden. Drain on a paper towel-lined plate and let cool slightly. Repeat with the remaining egg rolls. Serve warm, with guacamole for dipping.