Slow Cooker Black Bean and Spinach Enchilada

Slow Cooker Black Bean and Spinach Enchilada

This was a big hit with my kids and, although classically Tex-Mex which is very cheesy and filling, it is chock-full of hearty greens. It’s also a great way to sneak in a vegetarian meal for the meat eaters where they do not feel like they are missing anything animal-based. I serve this with a raw vegetable salad (look at Suggestions for the simple recipe) which is a nice contrast to the heavy enchilada dish.

Slow Cooker Black Bean and Spinach Enchilada
    Servings
    4 people
    Cook Time
    LOW2 hrs
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4 people
    Cook Time
    LOW2 hrs
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 (15-ounce) can black beans, rinsed and drained
    • 2cup shredded Cheddar cheese, divided
    • 2 1/2cup salsa, divided *
    • 2Cup fresh spinach, chopped
    • 1cup frozen corn
    • 1/4cup fresh cilantro, chopped
    • 1teaspoon ground cumin
    • 1teaspoon garlic powder
    • 4 10-inch flour tortillas
    Instructions
    1. In a medium bowl, coarsely mash the beans. Add in 1 cup cheddar cheese, 2 tablespoons salsa and the following 5 ingredients (through garlic powder). Combine all ingredients and set aside.

    2. Spread 1 cup salsa in the bottom of a large slow cooker.

    3. Scoop about ¾ to 1 cup of bean mixture in each tortilla. Roll up each tortilla and carefully place the rolls seam side down in a single layer over the salsa (I was able to get three widthwise and one lengthwise in my slow cooker).

    4. Evenly spread 1 ½ cups of salsa over the rolls and sprinkle the remaining 1 cup cheese evenly on top of the salsa.

    5. Cover and cook on LOW for 2 hours or on HIGH 1- 1 ¼ hour until heated through and cheese is melted.

    Recipe Notes

    *Sometimes I’ll use a Mexican cooking sauce (Herdez’s roasted pasilla chile cooking sauce is mild yet smoky; usually my sauce of choice in this slow cooker recipe) or a smoky salsa (think Chipotle-based) in place of the salsa for an additional depth of flavor and more authentic Mexican dish. A high quality enchilada sauce keeps it authentic too.

    I serve this crisp raw salad alongside this meal. It is the perfect balance to a heavier meal.

    4 radishes, thinly sliced
    1/2 cup grape tomatoes, halved
    1 cucumber, peeled and diced
    1 small jicama, peeled and diced
    2 tablespoons fresh cilantro, chopped
    Juice of ½ lime
    1 tablespoons extra virgin olive oil
    ¼ teaspoon sea salt

    Combine all the ingredients in a serving bowl. Adjust for additional salt, if needed.

    If you feel the need for meat, add in chopped cooked chicken in place of, or in addition, to the black beans.

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