Slow Cooker Black Bean, Corn and Spinach Enchiladas (with Homemade Sauce)
INGREDIENTS
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For the Enchiladas
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Ingredients: Serves 6
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1 batch of homemade enchilada sauce, see above
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12 corn tortillas
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1/2 cup olive oil
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1 15-oz can black beans, rinsed and drained
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1 10-oz package frozen spinach, heated, drained and roughly chopped
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1 12-oz package of frozen corn kernels (I use the Green Giant Steamers)
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1/2 teaspoon ground cumin
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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1 1/2 cups shredded Monterey Jack cheese
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1/3 cup shredded double cheddar cheese
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