Slow-Cooker Bean And Spinach Enchiladas Recipe

Recipe By Slurrp

These slow-cooker bean and spinach enchiladas are a delicious and healthy twist on a classic Mexican dish. The enchiladas are filled with a flavorful mixture of black beans, spinach, and spices, and then topped with a homemade enchilada sauce and melted cheese. The slow-cooker method allows the flavors to meld together and the enchiladas to become tender and flavorful. Serve these enchiladas with a side of rice and guacamole for a complete and satisfying meal.

4.7
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3hr 30minstotal
3hr 30m.total
Slow-Cooker Bean And Spinach Enchiladas
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Ingredients for Slow-Cooker Bean And Spinach Enchiladas Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 can Black Beans, Drained And Rinsed
  • 1/2 cup Fresh Spinach
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Chili Powder
  • 0.13 teaspoon Salt
  • 1/4 cup Enchilada Sauce
  • 0.13 cup Tomato Sauce
  • 2.25 Flour Tortillas
  • 1/4 cup Shredded Cheese
  • as per your need Chopped Cilantro, For Garnish
  • as per your need Sour Cream, For Serving

Directions: Slow-cooker Bean And Spinach Enchiladas Recipe

Cooking Directions

  • STEP 1.In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened.
  • STEP 2.Add black beans, spinach, cumin, chili powder, and salt to the skillet. Cook until the spinach wilts and the mixture is well combined.
  • STEP 3.In a separate bowl, mix together enchilada sauce and tomato sauce.
  • STEP 4.Spread a thin layer of the sauce mixture on the bottom of the slow cooker.
  • STEP 5.Fill each tortilla with a spoonful of the bean and spinach mixture, roll it up, and place it seam-side down in the slow cooker.
  • STEP 6.Pour the remaining sauce mixture over the enchiladas in the slow cooker.
  • STEP 7.Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the enchiladas are heated through and the flavors have melded together.
  • STEP 8.Sprinkle shredded cheese over the top of the enchiladas and cover the slow cooker again. Cook for an additional 10-15 minutes, until the cheese is melted and bubbly.
  • STEP 9.Serve the enchiladas hot, garnished with chopped cilantro and a dollop of sour cream, if desired.

Cooking Tips

  • You can use either corn or flour tortillas for this recipe, depending on your preference.
  • Feel free to add additional vegetables, such as bell peppers or corn, to the bean and spinach mixture for extra flavor and texture.
  • If you prefer a spicier enchilada sauce, you can add some diced jalapenos or a pinch of cayenne pepper to the sauce mixture.
  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
  • These enchiladas can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Storage and Serving

  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
  • These enchiladas can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Serve the enchiladas hot, garnished with chopped cilantro and a dollop of sour cream, if desired.
Nutrition
value
281
calories per serving
18 g Fat17 g Protein11 g Carbs5 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    17g
  • Carbs
    11g
  • Fiber
    5g

MacroNutrients

  • Carbs
    11g
  • Protein
    17g
  • Fiber
    5g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    585mg
  • Iron
    < 1mg
  • Vitamin A
    257mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    63mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    27mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    50mg
  • Manganese
    < 1mg
  • Phosphorus
    362mg
  • Selenium
    9mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp