Slow-Cooker Bean and Spinach Enchiladas

Name: Slow-Cooker Bean and Spinach Enchiladas
Ingredients: 1 15.5-ounce can black beans, rinsed; 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid; 1 cup frozen corn; 1/2 teaspoon ground cumin; 8 ounces sharp Cheddar, grated (2 cups); kosher salt and black pepper; 2 16-ounce jars salsa (3 1/2 cups); 8 6-inch corn tortillas, warmed; 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; sliced scallions, for serving

Slow-Cooker Bean and Spinach Enchiladas was pinched from <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/bean-spinach-enchiladas-00100000074133/index.html" target="_blank">www.realsimple.com.</a>

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INGREDIENTS

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1 15.5-ounce can black beans, rinsed

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1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid

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1 cup frozen corn

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1/2 teaspoon ground cumin

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8 ounces sharp Cheddar, grated (2 cups)

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kosher salt and black pepper

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2 16-ounce jars salsa (3 1/2 cups)

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8 6-inch corn tortillas, warmed

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1 medium head romaine lettuce, chopped (6 cups)

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4 radishes, cut into matchsticks

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1/2 cup grape tomatoes, halved

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1/2 cucumber, halved and sliced

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3 tablespoons fresh lime juice

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2 tablespoons olive oil

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sliced scallions, for serving

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