Slow Cooker Bean and Spinach Enchiladas

1 15.5 can black beans, rinsed
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn
1/2 tsp. ground cumin
8 oz. sharp cheddar, grated (2 cups)
kosher salt and black pepper
2 16-oz. jars salsa (3 1/2 cups)
8 6-inch corn tortillas, warmed
1 medium head romain lettuce, chopped (6 cups)
4 radishes, cut into matchsticks
1/2 cup grape tomatoes, halved
 1/2 cucumber, halved and sliced,
3 Tbsp. fresh lime juice
2 Tbsp. olive oil
sliced scallions, for serving

1. In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, 1/2 teaspoon salt, and 1/4 tsp. pepper. 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 1/2 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 2 1/2 to 3 hours. 
4. Before serving, toss the lettuce radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and 1/2 tsp each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.

Contributor: Nora MacFarlane

Source: Real Simple