Just the title is enough to entice you, right?
As I mentioned previously, one of my goals this month is to make two vegetarian meals that I have never made before. Well score one for this gal because I found a yummy recipe that I cannot wait to try! And it cooks in a slow cooker which means less work for me. (I might be doing a little dance right now….)
This recipe is going on my meal plan for next week after I go grocery shopping this weekend. Have I mentioned that I am super excited to make this?
Bean and Spinach Enchiladas
1 15-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 cheese, grated (2 cups)
Salt and 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 small slices
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
In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar cheese, 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 roll seam side down in a single layer in the slow cooker. Top with the remaining salsa and cheddar cheese.
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 and sprinkle with the scallions.
**From Real Simple Magazine