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 w