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.
Source: LaaLoosh
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.
Source: LaaLoosh