Meatless Monday: Slow Cooker Bean and Spinach Enchiladas

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Another Monday!  The fall weather is really setting in at our house which means that my crock pot is in full swing!  I use it plenty during the warmer months; I’m not afraid of a summer chili night.  But, it seems that cooler weather is just meant for slow-cooked food.  I have several favorites on the rotation, but this has to be one of the easiest.  And, it’s quick!  This is a plus if I’m trying to throw it together at the last minute.  Because it’s a veggie meal, everything is basically cooked before it goes into the pot.  The cooking time just ensures that all the flavors meld together.

This recipe also lends itself to variation.  The seasonings are basic, but you could definitely run wild with experimentation.  I think I’ve used a different salsa every single time I’ve made this.  That in itself provides a different flavor each time.  Go ahead – have fun!

I’d also like to note that I have had really good luck with all of the Real Simple recipes I’ve tried.  (One of my other go-to recipes is a brat and sauerkraut recipe in the crock pot; not exactly meant for Meatless Monday, but I’ll be sure to share it at some point!)  Real Simple is one of the few magazines I subscribe to, and I love that there’s a little bit of everything in it, including recipes.  Check it out!

Now, time for some meatless cooking!  (My comments in red.)

Slow-Cooker Bean and Spinach Enchiladas


For the Enchiladas
1  15.5-ounce can black beans, rinsed  (use your own beans made in the crock pot!)
1  10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid  (I don’t even bother thawing; just throw it in frozen!)
1  cup frozen corn
1/2 teaspoon ground cumin
8 ounces sharp Cheddar, grated (2 cups)  (1-8 oz block will shred into 2 cups if you’re shredding yourself)
kosher salt and black pepper
2 16-ounce jars salsa (3 1/2 cups)  (Use any flavor you like!)
8 6-inch corn tortillas, warmed (I don’t bother warming as long as they’re soft enough that they won’t break when you wrap them)
sliced scallions, for serving
For the Salad
1 medium head romaine lettuce, chopped (6 cups)
4 radishes, cut into matchsticks
1/2 cup grape tomatoes, halved
1/2 cucumber, halved and sliced
3 tablespoons fresh lime juice
2 tablespoons olive oil


  1. In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.
  2. Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.
  3. Cover and cook until heated through, on low for 2½ to 3 hours.

Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.

This recipe states that you will use 8 tortillas.  I have found that the filling gives you double that.  You can either make the 8 enchiladas in a single layer and use the leftover filling for something else.  (It’s excellent in quesadillas or on nachos.)  Or, you can just go ahead and make 16 enchiladas in 2 layers. 


Slow-Cooker Bean and Spinach Enchiladas







Meatless Monday: Slow-Cooker Bean and Spinach Enchiladas served with side salad

Bon appétit!

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One thought on “Meatless Monday: Slow Cooker Bean and Spinach Enchiladas

  1. Pingback: Meatless Monday: Mushroom Risotto | Listfull Days

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