Enchiladas are one of those adored Mexican dishes. They're saucy, they're gooey with cheese, and they are undeniably full of flavor. But, like the recipe below proves, they don't have to be extremely time-consuming and they also don't have to include meat of any kind. That's right, vegetarians can now enjoy enchiladas too!
In this dish, black beans fill in for the role of protein; and if your family has a problem with them, just puree them and they'll never know the difference. The rest of these enchiladas are filled with spinach, cheese, and a bit of frozen corn that adds some sweet crunch. And because they don't contain any meat, they also only take a couple of hours in the slow cooker. So you could assemble them in the late morning and still enjoy them for lunch!
Slow Cooker Bean and Spinach Enchiladas
4
5 minutes
2 hours, 40 minutes
2 hours, 45 minutes
1 15.5-ounce can black beans, drained and rinsed
1/2 cup chicken stock
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess moisture
1 cup frozen corn
2 cups marble cheese, grated and divided
8 6-inch corn tortillas
2 10-ounce cans enchilada sauce
Salt, to taste
Place the black beans in a food processor or blender, along with the chicken stock and puree until smooth.
In a large bowl, combine the black bean mixture, the spinach, corn,1 cup of the cheese, and salt. Mix until everything is combined very well.
Pour one can of enchilada sauce into the bottom of an 8-quart slow cooker and spread to cover the entire bottom.
One by one, place about 1/4 cup of the spinach mixture down the center of a corn tortilla. Roll the tortilla up fairly tightly and place into the slow cooker, on top of the enchilada sauce, seam-side down. Repeat with the remaining tortillas.
Pour the remaining can of enchilada sauce over the rolled tortillas and spread to cover tortillas entirely. Sprinkle remaining 1 cup of cheese on top of tortillas.
Place lid on slow cooker and cook on low for 2 1/2 hours, or until the enchiladas are warmed through and the cheese is melted.