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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
Details
Servings 4
Preparation
Step 1
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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