Slow Cooker Black Bean and Spinach Enchiladas – 5 Points +

Slow Cooker Black Bean and Spinach Enchiladas

I’ve always been kinda curious about trying enchiladas in a crock pot, so recently, I decided to give it a shot. I chose to make it a vegetarian enchilada recipe, that way, in case things went horribly wrong, I wouldn’t be wasting expensive meat. To my pleasant surprise, these turned out delicious, and I loooooooved having food ready to go in my slow cooker. It’s been pretty hectic in our household lately, so crock pot meals are a savior for me. Each of these incredibly healthy enchiladas comes out to 5 Points + each, and that’s including the sour cream topping. Granted, the cheese looked a little weird after being melted in a slow cooker, but the taste was amazing. I will definitely be making these again. Enjoy!

Slow Cooker Black Bean and Spinach Enchiladas

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Top with remaining jar of salsa and shredded cheese.
  4. 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)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 8

Culinary tradition: Mexican

Calories: 217

Fat: 5g

Protein: 15g

Entire recipe makes 8 servings
Serving size is 1 enchilada
Each serving = 5 Points +

PER SERVING: 217 calories; 5g fat; 30g carbohydrates; 15g protein; 10g fiber


Comments

  1. Made this recipe today. There is no way all 8 enchiladas will fit in the bottom of the crock pot. The ones that were touching the sides of the crock pot burned. I didn’t enjoy the filling either. The only part that I liked was the cheese and salsa. My husband liked the dish but I would choose never to make this dish again.

  2. Barb H. says:

    Your title says 5 points but at the bottom of the recipe it says 6 points. They sound delicious.

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