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Reply To: Slow cooker recipes

Posted on September 22, 2015 at 2:32 pm

I happen to love this recipe… and super healthy and high in protein

Slow-Cooker Bean and Spinach Enchiladas

Slow-Cooker Bean and Spinach Enchiladas


1 15.5-ounce can black beans, rinsed
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1cup frozen corn
1/2teaspoon ground cumin
8ounces 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
1/2cup grape tomatoes, halved
1/2 cucumber, halved and sliced
3tablespoons fresh lime juice
2tablespoons 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, 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.

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