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Slow-Cooker Bean and Spinach Enchiladas

Vegetarian • Gluten free • 3 hrs and 30 mins to make • Serves 4
Real Simple

Produce

1 15.5-ounce can Black beans
1 cup Corn, frozen
1/2 Cucumber
1/2 cup Grape tomatoes
4 Radishes
1 medium head Romaine lettuce
1 Scallions
1 10-ounce package Spinach, frozen

Condiments

3 tbsp Lime juice, fresh
2 16-ounce jars Salsa

Baking & Spices

1 Kosher salt and black pepper

Oils & Vinegars

2 tbsp Olive oil

Nuts & Seeds

1/2 tsp Cumin, ground

Bread & Baked Goods

8 6-inch corn tortillas

Dairy

8 oz Cheddar, sharp grated
Make this on Real Simple
Pattyann Wooten
Pattyann Wooten • 2 years ago

slow cooker bean and spinach enchiladas

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