Slow-Cooker Bean and Spinach Enchiladas & Side Salad
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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 | |
Directions:
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.
Source: realsimple.com
