Slow-Cooker Bean and Spinach Enchiladas

Enchiladas may sound like a lot of work, but this version couldn’t be easier. Just roll, then set it and forget it... until dinnertime, that is.

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 576 calories
    • Fat 28 g
    • Sat Fat 11 g
    • Cholesterol 61 mg
    • Sodium 2,457 mg
    • Protein 28 g
    • Carbohydrate 60 g
    • Sugar 10 g
    • Fiber 12 g
    • Iron 4 mg
    • Calcium 621 mg


  1. Check 1 15.5-ounce can black beans, rinsed
  2. Check 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
  3. Check 1cup frozen corn
  4. Check 1/2teaspoon ground cumin
  5. Check 8ounces sharp Cheddar, grated (2 cups)
  6. Check kosher salt and black pepper
  7. Check 2 16-ounce jars salsa (3 1/2 cups)
  8. Check 8 6-inch corn tortillas, warmed
  9. Check 1 medium head romaine lettuce, chopped (6 cups)
  10. Check 4 radishes, cut into matchsticks
  11. Check 1/2cup grape tomatoes, halved
  12. Check 1/2 cucumber, halved and sliced
  13. Check 3tablespoons fresh lime juice
  14. Check 2tablespoons olive oil
  15. Check sliced scallions, for serving


  1. 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.
  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 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.
  3. Cover and cook until heated through, on low for 2½ to 3 hours.
  4. 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.