Slow-Cooker Bean And Spinach Enchiladas Recipe

Cooking Directions

• STEP 1.In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened.
• STEP 2.Add black beans, spinach, cumin, chili powder, and salt to the skillet. Cook until the spinach wilts and the mixture is well combined.
• STEP 3.In a separate bowl, mix together enchilada sauce and tomato sauce.
• STEP 4.Spread a thin layer of the sauce mixture on the bottom of the slow cooker.
• STEP 5.Fill each tortilla with a spoonful of the bean and spinach mixture, roll it up, and place it seam-side down in the slow cooker.
• STEP 6.Pour the remaining sauce mixture over the enchiladas in the slow cooker.
• STEP 7.Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the enchiladas are heated through and the flavors have melded together.
• STEP 8.Sprinkle shredded cheese over the top of the enchiladas and cover the slow cooker again. Cook for an additional 10-15 minutes, until the cheese is melted and bubbly.
• STEP 9.Serve the enchiladas hot, garnished with chopped cilantro and a dollop of sour cream, if desired.

Cooking Tips

• You can use either corn or flour tortillas for this recipe, depending on your preference.
• Feel free to add additional vegetables, such as bell peppers or corn, to the bean and spinach mixture for extra flavor and texture.
• If you prefer a spicier enchilada sauce, you can add some diced jalapenos or a pinch of cayenne pepper to the sauce mixture.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
• These enchiladas can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Storage and Serving

• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
• These enchiladas can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Serve the enchiladas hot, garnished with chopped cilantro and a dollop of sour cream, if desired.