Slow Cooker Spinach and Black Bean Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) frozen corn defrosted |
2 can(s) black beans drained |
2 package(s) frozen spinach thawed and squeezed of excess water |
1/2 teaspoon(s) cumin |
2 cup(s) cheddar cheese grated |
dash(es) salt |
dash(es) pepper |
2 jar(s) salsa |
1 package(s) 8 tortillas |
Directions:
1. Serves 8| Hands-On Time: 30m | Total Time: 3hr 30m
2. Ingredients
3. Directions
4. 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.
5. 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.
6. Cover and cook until heated through, on low for 21/2 to 3 hours.
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