Bean and Spinach Enchiladas

Categories: Dinner

Ingredients

• 1 15.5 oz can black beans, rinsed
• 1 10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
• 1 cup frozen corn
• 1/2 teaspoon ground cumin
• 8 oz sharp cheddar, grated (2 cups)
• Kosher salt and black pepper
• 2 16 oz jar salsa (3 1/2 cups)
• 8 6 inch corn tortillas, warmed
• 1 medium head romain 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

Directions

1. In a medium bowl, mash half the beans. Add teh spinach, corn, cumin, 1 cup of the cheddar, the remaining beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper and mix to combine.

2. 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.

3. Cover and cook until heated through, on low or 2 1/2 to 3 hours.

4. Before serving, toss teh 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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