Soak beans overnight in water. The day of making the egg rolls, I like to put beans and water in a small slow cooker and cook for about 4-6 hours to get real nice and soft.
Brown the ground beef, drain, and set aside.
In the same pan, sauté corn, onion, red pepper, and jalapenos for about 10-15 minutes. Add the spinach and stir often until wilted.
Add black beans, parsley, browned ground beef, and all the seasonings. Cook for another 10 minutes. Add shredded cheese and stir until melted.
Take off heat and fill egg rolls according to the directions on the package.
Line the filled and folded egg rolls on to a cookie sheet and freeze for at least 2 hours. Put into a freezer safe Ziploc bag and store in freezer until use.
To bake, set oven to 375 °F and bake for about 10-20 minutes depending on how large the egg rolls are.