Slow Cooker Spinach and Black Bean Enchiladas
Can be made in slow cooker or in the oven
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- 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
- Serves 8| Hands-On Time: 30m | Total Time: 3hr 30m
- 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.
This recipe is a personal recipe added by sarahboone and has not been tested or endorsed by MyRecipes.
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Slow Cooker Spinach and Black Bean Enchiladas Recipe at a Glance
- COURSE: Main Dishes