Food Recipes Slow-Cooker Black Bean and Spinach Enchiladas 3.2 (337) 12 Reviews Feeling a bit bored with standard taco night? Our Slow-Cooker Black Bean and Spinach Enchiladas boast a hearty, vegetarian filling, and while they might look labor intensive, they actually couldn't be easier. By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on April 6, 2017 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Hands On Time: 30 mins Total Time: 3 hrs 30 mins Yield: 4 serves Jump to Nutrition Facts 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. 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 ½ 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 ½ cup grape tomatoes, halved ½ cucumber, halved and sliced 3 tablespoons fresh lime juice 2 tablespoons olive oil sliced scallions, for serving Directions 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. Print Nutrition Facts (per serving) 576 Calories 28g Fat 60g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 576 % Daily Value * Total Fat 28g 36% Saturated Fat 11g 55% Cholesterol 61mg 20% Sodium 2457mg 107% Total Carbohydrate 60g 22% Total Sugars 10g Protein 28g Calcium 621mg 48% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.