Slow-Cooker Bean and Spinach Enchiladas & Side Salad

Serves: 4

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.

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1 (15 1/2-ounce) can black beans, rinsed
1 (10-ounce) package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese, 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
1/2 cup grape tomato, halved
1/2 cucumber, halved and sliced
3 tablespoons fresh lime juice
2 tablespoons olive oil
sliced scallions, for serving


In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, 1/2 teaspoon salt, and 1/4 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 1/2 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 2 1/2 to 3 hours.

Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and 1/2 teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.


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