Okay, so not quite so healthy. But we had leftover eggroll wrappers, along with super ripe avocados, so we called an audible.

Avocados are weird, right? They go from unrelentingly stiff to overripe in about two seconds, with a nanosecond window for peak ripeness. So here’s what we did, just in time to settle in to watch our beloved Florida State and Kansas State teams in the Sweet Sixteen.

Southwestern Eggrolls

(serves 6, with 2 eggrolls per person)

1 can black beans, drained and rinsed
1 cup corn kernels (frozen, canned, fresh – whichever you have on hand)
2 plum tomatoes, diced
2 green onions, chopped
1 jalapeno, minced
1 avocado
3/4 c Monterey Jack, shredded
1 T lime juice
1 t cumin
1/2 t ancho chile powder
1/2 t kosher salt
12 eggroll wrappers
(cooking oil heated to 375 degrees, if you plan to fry them – or you can position them on a cooling rack over a cookie sheet in a preheated 375 degree oven)

Lay out eggroll wrappers on a dry surface. Mix the remaining ingredients (minus oil) in a bowl, mashing avocado into the mixture. Divide equally across center of wrappers at a diagonal angle, and dampen the eggroll wrappers before folding inward and rolling up. Fry until golden, and let cool slightly/bake on a rack until golden.

Dipping Sauce

1 cup reduced fat sour cream
1 avocado
1/4 cup cilantro, coarsely chopped
1 T lime juice
1/2 t kosher salt

Combine in a bowl, and blend with an immersion blender until smooth.

The healthiest dinner? No, of course not. ::stares guiltily at LaCroix in my Madison Social pint glass::

But using up items in my fridge before they spoil? That feels completely guilt-free. (Seriously, I loathe food waste.)