Slow-Cooker Bean and Spinach Enchiladas

INGREDIENTS

1. 115.5-ounce can black beans, rinsed
2. 110-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
3. 1cup frozen corn
4. 1/2teaspoon ground cumin
5. 8ounces sharp Cheddar, grated (2 cups)
6. kosher salt and black pepper
7. 216-ounce jars salsa (3 1/2 cups)
8. 86-inch corn tortillas, warmed
9. 1medium head romaine lettuce, chopped (6 cups)
10. 4radishes, cut into matchsticks
11. 1/2cup grape tomatoes, halved
12. 1/2cucumber, halved and sliced
13. 3tablespoons fresh lime juice
14. 2tablespoons olive oil
15. sliced scallions, for serving

DIRECTIONS

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.
4. 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.
5. Source: realsimple.com