Slow-Cooker Bean and Spinach Enchiladas


Serves 4 | Hands-On Time: 30m | Total Time: 3hr 30m

1 15.5-ounce can black beans, rinsed or cooked, fresh black beans
1/2 of a 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn
1/2 teaspoon ground cumin
8 ounces sharp Cheddar, grated (2 cups)
kosher salt and black pepper
2 16-ounce jars salsa (3 1/2 cups)
8 6-inch corn tortillas, warmed

1 medium head romaine lettuce, chopped (6 cups)
4 radishes, cut into matchsticks
1/2 cup grape tomatoes, halved
1/2 cucumber, halved and sliced
3 tablespoons fresh lime juice
2 tablespoons olive oil
sliced scallions, for serving

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.

I made these enchiladas and they were so easy. I don't use my crockpot nearly as much as I want to or should! It's so nice to make a meal during Amos' nap time and not have to worry about it until Ricky gets in the door. I mean, IT IS GLORIOUS how wonderful that feels.

I found the recipe on Real Simple Recipes (my favorite), but felt like the measurements were a little off. I altered the amount of spinach the recipe called for, because I felt it was way too much and make the enchiladas rather dry (I don't know if that would be solved by not squeezing out all the spinach liquid) - but I think it needed MORE beans and corn. Also, more cheese helped too.

My crockpot is on the smaller side, so I had to set them up like a little building - 3 on top of each other in about 4 rows. They cooked fine like this, but I think took longer than the recipe called for. I didn't have my act together enough to try the salad (didn't have radishes), but did create the dressing and it was delicious. Needed a little more lime than the recipe called for too.

NOTE: you could easily make these vegan by removing cheese. you could also make these way more meaty by adding shredding beef, pork, or chicken. i love mexican food!!!

And to end off this post, I wanted to show a sweet little moment of Ricky coming home from work and sitting down immediately (after taking off his dress shirt, of course) and reading Amos a book about heaven. We continue to look at each other and say, "Isn't having a kid the GREATEST. THING. EVER?!"

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