Marcus Nilsson
Hands-On Time
30 Mins
Total Time
3 Hours 30 Mins
Yield
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Chef's Notes

 

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Ratings & Reviews

/5
Reviews
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