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Slow-Cooker Bean and Spinach Enchiladas

Slow-Cooker Bean and Spinach Enchiladas
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  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.
By February, 2012

Nutritional Information

  • Per Serving
  • Calories 576
  • Fat 28g
  • Sat Fat 11g
  • Cholesterol 61mg
  • Sodium 2,457mg
  • Protein 28g
  • Carbohydrate 60g
  • Sugar 10g
  • Fiber 12g
  • Iron 4mg
  • Calcium 621mg
What does this mean? See Nutrition 101 .

Quick Tip

Chicken
For an easy change of flavor, substitute 1½ cups shredded rotisserie chicken for the beans.

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