Prep Time 30 min
Total Time 3 hrs 30 min
Servings 4
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 cups)
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
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.