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.
Notes
The entire recipe makes 8 servingsThe serving size is 1 enchilada
Nutrition
Nutrition Facts
SLOW COOKER BLACK BEAN AND SPINACH ENCHILADAS RECIPE
Amount per Serving
Calories
204
% Daily Value*
Fat
5.9
g
9
%
Saturated Fat
1.9
g
12
%
Cholesterol
9
mg
3
%
Sodium
887
mg
39
%
Potassium
539
mg
15
%
Carbohydrates
29.2
g
10
%
Fiber
13.4
g
56
%
Sugar
2.4
g
3
%
Protein
18.4
g
37
%
Calcium
210
mg
21
%
Iron
4.3
mg
24
%
* Percent Daily Values are based on a 2000 calorie diet.