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photo Slow-Cooker Bean and Spinach Enchiladas Recipe | Say Mmm

Slow-Cooker Bean and Spinach Enchiladas

This Slow-Cooker Bean and Spinach Enchiladas recipe contains corn tortillas, sharp Cheddar, can black beans, olive oil, corn and more.
4 Servings - 3 hr - realsimple.com
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Servings:4  | Calories:1718 | Total Fat:43g  | Chol:60mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 43g
66 %
Sat Fat 16g
80 %
Total Carb 292g
97 %
Fiber 50g
200 %
Sugars 14g
---
Cholesterol 60mg
20 %
Sodium 2237mg
93 %
Protein 59g
118 %
Calories:
70% Corn tortillas
13% Sharp Cheddar
10% Others combined
5% Can black beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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 : View recipe directions on realsimple.com
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