Slow-Cooker Bean and Spinach Enchiladas
Enchiladas might feel like a lot of work; cooking the filling, then rolling, then baking amounts to too much. But we devised a way to prepare these protein-rich, inexpensive and delightfully satisfying black bean and vegetable enchiladas in the slow cooker. You’ll form the enchiladas and place them in a single layer in the appliance before setting the heat to low—and walking away. Nearly three and a half hours later, you can whip up a crunchy side salad before carefully transferring the cooked enchiladas to plates and sprinkling with chopped scallions.
Get the recipe: Slow-Cooker Bean and Spinach Enchiladas