3 Hours 30 Mins
Slow-Cooker Bean and Spinach Enchiladas boast a hearty, vegetarian filling, and while they might look labor intensive, they actually couldn’t be easier. You’ll mix the filling (no cooking required) before rolling your enchiladas and placing them over a layer of salsa in the slow cooker. Top with a bit more salsa and cheese, turn the slow cooker on low for 2-3 hours, The side salad provides a great crunch, fresh counterpoint, with romaine, radishes, grape tomatoes, cucumber, and a zesty lime dressing.
1 15.5-ounce can black beans, rinsed 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid 1 cup frozen corn 1/2 teaspoon ground cumin 8 ounces sharp Cheddar, grated (2 cups) kosher salt and black pepper 2 16-ounce jars salsa (3 1/2 cups) 8 6-inch corn tortillas, warmed 1 medium head romaine lettuce, chopped (6 cups) 4 radishes, cut into matchsticks 1/2 cup grape tomatoes, halved 1/2 cucumber, halved and sliced 3 tablespoons fresh lime juice 2 tablespoons olive oil sliced scallions, for serving
How to Make It
In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.
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 ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.
Cover and cook until heated through, on low for 2 to 3 hours.
Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.