An easy, slow cooker Mexican recipe for
vegetarian enchiladas that will leave you feeling wonderfully satisfied.
These tasty spinach and black bean enchiladas are loaded with good for
you ingredients that will not only be a party for your taste buds, but
will also provide you with lots of nourishment.
Ingredients
- 1 14-16oz bag frozen spinach, thawed
- 1 15oz can black beans, drained and rinsed
- 1 cup corn
- 8 whole wheat tortillas
- 2 12oz jars salsa verde
- 1/2 cup fat free sour cream
- 1 1/2 cups reduced fat sharp cheddar, shredded
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- Juice from 1 lime
Instructions
- Squeeze as much water from spinach as possible. Then, in a large
bowl, mash 1/2 of the black beans with a fork. Add in spinach, corn,
remaining black beans, cumin, coriander, chili powder, lime juice and
salt & pepper. Mix well.
- Pour 1 jar of salsa into bottom of the slow cooker. Evenly spoon the
bean and spinach mixture onto each tortilla, roll up, and then place
seam side down in the slow cooker. Try to lay them all in a single
layer, so that they can be easily separated for serving later.
- Top with remaining jar of salsa and shredded cheese.
- Cover and cook on low for about 3 hours. Top with sour cream, fresh
cilantro, green onions, jalapeños and any other toppings of choice.
Preparation time:
15 minute(s)
Cooking time:
3 hour(s)
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat, High protein
Number of servings (yield): 8
Culinary tradition: Mexican
Calories: 217
Fat: 5g
Protein: 15g
Entire recipe makes 8 servings
Serving size is 1 enchilada
Each serving = 5 Points +
PER SERVING: 217 calories; 5g fat; 30g carbohydrates; 15g protein; 10g fiber