Bean and Spinach Enchiladas

From Real Simple, February 2012

Bean and Spinach Enchiladas
Bean and Spinach Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    15.5-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, grated (2 cups)

  • Kosher salt and black pepper

  • 2

    16-ounce jars salsa (3 1/2 cup)

  • 8

    6-inch corn tortillas, warmed

  • 1

    medium head romaine lettuce, chopped (6 cups)

  • 4

    radishes, cut into matchsticks

  • 1/2

    cup grape tomatoes, halved

  • 1/2

    cucumber, halved and sliced

  • 3

    tablespoons fresh lime juice

  • 2

    tablespoons olive oil

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.

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