Slow Cooker Enchiladas

These slow cooked enchiladas are simple, delicious, and easy to make, too. This healthy
version of the Mexican classic is packed with spinach, black beans, corn, and a vibrant array of spices and then slowly cooked so that all of the flavors have ample time to combine. Plus, this dish is really easy to make – it takes about 10 minutes of prep time and then you can just walk away from the kitchen while the magic happens and come back to a delicious meal.

Slow Cooker Enchiladas [Vegan, Gluten-Free]

Ingredients

• 1 15-ounces can black beans, rinsed and drained
• 9 ounces fresh spinach, steamed, squeezed dry in a clean dish towel
• 1-1/4 cups corn
• 1/2 teaspoon cumin
• Sea salt and black pepper, to taste
• 1 teaspoon turmeric
• 1/4 teaspoon chipotle chili powder
• 1/2 teaspoon garlic powder
• 7-ounces sliced vegan American cheese
• 32 ounces mild salsa
• 6 tortillas of choice (gluten-free, grain-free, etc)
• Radishes, sliced (garnish)
• Scallions, sliced (garnish)
• Lime wedges (garnish)

Preparation

1. In a large bowl, combine the beans, spinach, corn, cumin, salt, pepper, turmeric, chili powder, garlic powder, and half the cheese.
2. Pour half of the salsa into the bottom of the slow cooker.
3. Lay the tortillas out on a flat surface and divide the bean mixture among them.
4. Roll them up and arrange them, seam-side-down, in a single layer on top of the salsa.
5. If you have any filling left in the bowl, pour it on top of the enchiladas. Pour the rest of the salsa on top. Sprinkle the remaining cheese on top of the salsa.
6. Cook this on low or medium heat for 2-1/2 hours, or until the cheese is melted and everything is hot.
7. Serve it with radishes, lime wedges, and scallions.

https://www.onegreenplanet.org/vegan-recipe/slow-cooker-enchiladas/