Slow-Cooker Black Bean and Spinach Enchiladas

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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.

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.
Photo: Marcus Nilsson
Hands On Time:
30 mins
Total Time:
3 hrs 30 mins
Yield:
4 serves

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

  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.

Nutrition Facts (per serving)

576 Calories
28g Fat
60g Carbs
28g Protein
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.

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