In a large bowl, combine refried black beans, black beans, defrosted spinach (squeezed dry), diced tomatoes, chopped cilantro, finely chopped green onions, optional whole kernel corn, cumin, salt, pepper, grated cheddar cheese, and grated Monterey Jack cheese.

Warm the small flour tortillas.

Place a couple of heaping tablespoons of the mixture in the center of a warmed tortilla.

Wrap the tortilla tightly like a burrito, using toothpicks to secure the seam.

Heat vegetable oil in a skillet to a depth of 1/2 inch over medium heat.

Carefully place the egg rolls in the hot oil and fry until golden brown on all sides, turning occasionally.

Remove the egg rolls from the skillet and drain on paper towels.

Cut each egg roll in half diagonally.

Serve immediately on a platter with ranch dip, salsa, or your favorite dip.