For women who love an active life

Reply To: Slow cooker recipes

Anonymous
Inactive
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

INGREDIENTS

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
DIRECTIONS

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.

EMAIL
PASSWORD
Confirm Password
Email
Username or email
Forgot Password?
New to Pinks and Greens? Join Now!