Slow Cooker Black 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
- ½ 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
- ½ cup grape tomatoes, halved
- ½ cucumber, halved and sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- sliced scallions, for serving
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