Slow-Cooker Bean and Spinach Enchiladas

Ingredients

• 1 15 1/2-ounce can(s) black beans, rinsed
• 1 10-ounce package(s) frozen chopped spinach, thawed and squeezed of excess liquid
• 1 cup(s) frozen corn
• 1/2 teaspoon(s) ground cumin
• 8 ounce(s) sharp Cheddar, grated (2 cups)
• Kosher salt and black pepper
• 2 16-ounce jar(s) salsa (3 1/2 cups)
• 8 6-inch corn tortillas, warmed
• 1 medium head(s) romaine lettuce, chopped (6 cups)
• 4 radishes, cut into matchsticks
• 1/2 cup(s) grape tomatoes, halved
• 1/2 cucumber, halved and sliced
• 3 tablespoon(s) fresh lime juice
• 2 tablespoon(s) olive oil
• Sliced scallions, for serving

Preparation

1. 1. 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.
2. 2. 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.
3. 3. Cover and cook until heated through, on low for 2½ to 3 hours.
4. 4. 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.