Yummy recipe of Slow-Cooker Bean and Spinach Enchiladas

Ingredients

    1 15.5-ounce can black beans, rinsed
    8 6-inch corn tortillas, warmed
    2 16-ounce jars salsa (3 1/2 cups)
    1 cup frozen corn
    1/2 teaspoon ground cumin
    8 ounces sharp Cheddar, grated (2 cups)
    kosher salt and black pepper
    1/2 cucumber, halved and sliced
    3 tablespoons fresh lime juice
    1 medium head romaine lettuce, chopped (6 cups)
    4 radishes, cut into matchsticks
    1/2 cup grape tomatoes, halved
    2 tablespoons olive oil
    1 10-ounce package frozen chopped spinach,         thawed and squeezed of excess liquid
   
   

Directions

    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.
    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.