black bean + spinach enchiladas :: good eats

my husband and i love to eat simple and healthy.  it hurts to admit it, but we are definitely foodies.  i'm always on the look out for recipes that don't take too much effort to throw together, but still use whole and healthy flavors and ingredients.  last night we made black bean + spinach enchiladas (in the slow cooker!!) and i knew it was a recipe i had to share with ya'll.

i found this recipe in an issue of real simple magazine that was gathering dust next to our couch.  i'm a lover of spinach and my husband will eat anything with black beans + salsa, so i knew it would be a winner.  also, let's just focus on the amazing-ness of the slow cooker.  i love, love, love being able to prepare meals ahead of time instead of rushing around during the evening hours.

image source

Ingredients

• 1  15.5-ounce can black beans, rinsed
• 1  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

Directions

1. 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.
2. 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.
3. Cover and cook until heated through, on low for 2½ to 3 hours.
4. 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.

we added some additional cheese (we're from wisconsin, of course) and some greek yogurt on the top.  so good.  let me know if you try it out and what you think!  cheers!