Rating: 3 stars
337 Ratings
  • 5 star values: 52
  • 4 star values: 67
  • 3 star values: 115
  • 2 star values: 88
  • 1 star values: 15

Feeling a bit bored with standard taco night? Or maybe you’ve revisited your go-to enchilada recipe one too many times. Our Slow-Cooker Bean and Spinach Enchiladas boast a hearty, vegetarian filling, and while they might look labor intensive, they actually couldn’t be easier. You’ll mix the filling (no cooking required) before rolling your enchiladas and placing them over a layer of salsa in the slow cooker. Top with a bit more salsa and cheese, turn the slow cooker on low, and you’re good to go. The side salad provides a great crunch, fresh counterpoint, with romaine, radishes, grape tomatoes, cucumber, and a zesty lime dressing.


Credit: Marcus Nilsson

Recipe Summary test

30 mins
3 hrs 30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

Nutrition Facts

576 calories; fat 28g; saturated fat 11g; cholesterol 61mg; sodium 2457mg; protein 28g; carbohydrates 60g; sugars 10g; fiber 12g; iron 4mg; calcium 621mg.