Slow Cooker Spinach and Black Bean Enchiladas

Ingredients

• 1 cup(s) frozen corn defrosted
• 2 can(s) black beans drained
• 2 package(s) frozen spinach thawed and squeezed of excess water
• 1/2 teaspoon(s) cumin
• 2 cup(s) cheddar cheese grated
• dash(es) salt
• dash(es) pepper
• 2 jar(s) salsa
• 1 package(s) 8 tortillas

Preparation

1. Serves 8| Hands-On Time: 30m | Total Time: 3hr 30m
2. Ingredients


3. Directions
4. 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.
5. 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.
6. Cover and cook until heated through, on low for 2½ to 3 hours.