Spinach Enchiladas


15-oz can of black beans, drained

10-oz frozen chopped spinach, thawed and liquid squeezed out

1 cup corn

1/2 tsp ground cumin

1 cup shredded cheddar cheese

32 oz of salsa

6-inch corn tortillas

3 cups shredded lettuce

1/2 cup diced tomatoes

3 tbsp lime juice

1 cup chopped green onions


In a medium bowl, mix together the beans, spinach, corn, cumin, and half the cheese. Pour 1/2 of the salsa in the bottom of your slow cooker. Evenly divide the bean mixture between the corn tortillas. Roll up the tortillas and place them seam-side down in the slow cooker. Pour the rest of salsa on top of the tortilla rolls and top with the rest of the cheese. Cook on low for 2-3 hours. Top with onions, lime juice, tomatoes and lettuce before serving.

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