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
- 1 14-16 oz bag frozen spinach (thawed)
- 1 15 oz can black beans (drained and rinsed)
- 1 cup corn
- 8 whole wheat tortillas
- 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.