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Recipes Mains

Slow-Cooker Black Bean and Spinach Enchiladas

Slow-Cooker Black Bean and Spinach Enchiladas

Feeling a bit bored with standard taco night? Our Slow-Cooker Black Bean and Spinach Enchiladas boast a hearty, vegetarian filling, and while they might look labor intensive, they actually couldn't be easier.

Ingreadient :
  • 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
  • ½ 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
  • ½ cup grape tomatoes, halved
  • ½ cucumber, halved and sliced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • sliced scallions, for serving
Direction :
  • 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
  • ½ 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
  • ½ cup grape tomatoes, halved
  • ½ cucumber, halved and sliced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • sliced scallions, for serving

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