Looking to mix up your typical taco night? These Slow-Cooker Black Bean and Spinach Enchiladas are the perfect solution. With a rich vegetarian filling, these enchiladas are both satisfying and incredibly easy to make. Prepare the filling without any cooking, then assemble your enchiladas over a bed of salsa in a slow cooker. Top with extra salsa and cheese, set the slow cooker to low, and let it work its magic.
Ingredients:
– 1 can (15.5 oz) black beans, rinsed
– 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
– 1 cup frozen corn
– 1/2 tsp ground cumin
– 8 oz sharp Cheddar cheese, grated (2 cups)
– Kosher salt and black pepper
– 2 jars (16 oz each) salsa (3 1/2 cups)
– 8 corn tortillas (6-inch), warmed
– 1 medium romaine lettuce, chopped (6 cups)
– 4 radishes, cut into matchsticks
– 1/2 cup grape tomatoes, halved
– 1/2 cucumber, halved and sliced
– 3 tbsp fresh lime juice
– 2 tbsp olive oil
– Sliced scallions, for serving
Instructions:
1. In a bowl, mash half of the beans. Combine with spinach, corn, cumin, Cheddar, remaining beans, 1/2 tsp salt, and 1/4 tsp pepper.
2. Spread one jar of salsa at the bottom of a 4- to 6-quart slow cooker. Roll the bean mixture in tortillas (about 1/2 cup each) and place seam-side down in a single layer.
3. Top with remaining salsa and Cheddar. Cover and cook on low for 2 1/2 to 3 hours.
4. Before serving, toss lettuce, radishes, tomatoes, and cucumber with lime juice and oil in a large bowl, adding 1/2 teaspoon each of salt and pepper. Serve enchiladas topped with scallions.
Enjoy a flavorful meal with minimal effort, leaving plenty of time to savor the evening.
