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An easy, slow cooker Mexican recipe for vegetarian enchiladas that will leave you feeling wonderfully satisfied. These tasty spinach and black bean enchiladas are loaded with good for you ingredients that will not only be a party for your taste buds, but will also provide you with lots of nourishment.
- 1 14-16oz bag frozen spinach, thawed
- 1 15oz can black beans, drained and rinsed
- 1 cup corn
- 8 whole wheat tortillas (I used THESE)
- 2 12oz jars salsa verde
- 1/2 cup fat free sour cream
- 1 1/2 cups reduced fat sharp cheddar, shredded
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- Juice from 1 lime
- Squeeze as much water from spinach as possible. Then, in a large bowl, mash 1/2 of the black beans with a fork. Add in spinach, corn, remaining black beans, cumin, coriander, chili powder, lime juice and salt & pepper. Mix well.
- Pour 1 jar of salsa into bottom of the slow cooker. Evenly spoon the bean and spinach mixture onto each tortilla, roll up, and then place seam side down in the slow cooker. Try to lay them all in a single layer, so that they can be easily separated for serving later.
- Top with remaining jar of salsa and shredded cheese.
- Cover and cook on low for about 3 hours. Top with sour cream, fresh cilantro, green onions, jalapeños and any other toppings of choice.
Preparation time: 15 minute(s)
Cooking time: 3 hour(s)
Number of servings (yield): 8
Culinary tradition: Mexican
Entire recipe makes 8 servings
Serving size is 1 enchilada
Each serving = 7 Smart Points/ 5 Points +
PER SERVING: 217calories; 5g fat; 3.19g saturated fat; 30g carbohydrate; 7.27g sugar; 15g protein; 10g fiber