Slow-Cooker Bean and Spinach Enchiladas

Slow-Cooker Bean and Spinach Enchiladas
Marcus Nilsson
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preparation
30
minutes
cooking
210
minutes
Serves 4

Ingredients

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

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.

 

Charlyne Mattox
January 2012

Nutritional Information

  • Per Serving
  • Calories 576
  • 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
What does this mean? See Nutrition 101.

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