Slow-Cooker Bean and Spinach Enchiladas |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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Ingredients:
1 15 1/2-ounce can(s) black beans, rinsed |
1 10-ounce package(s) frozen chopped spinach, thawed and squeezed of excess liquid |
1 cup(s) frozen corn |
1/2 teaspoon(s) ground cumin |
8 ounce(s) sharp cheddar, grated (2 cups) |
kosher salt and black pepper |
2 16-ounce jar(s) salsa (3 1/2 cups) |
8 6-inch corn tortillas, warmed |
1 medium head(s) romaine lettuce, chopped (6 cups) |
4 radishes, cut into matchsticks |
1/2 cup(s) grape tomatoes, halved |
1/2 cucumber, halved and sliced |
3 tablespoon(s) fresh lime juice |
2 tablespoon(s) olive oil |
sliced scallions, for serving |
Directions:
1. In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper and mix to combine.
2. Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about 1/2 cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.
3. Cover and cook until heated through, on low for 21/2 to 3 hours.
4. Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and 1/2 teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.
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