Black bean and spinach enchiladas


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Make the filling for these delicious enchiladas, then place them in your slow cooker to cook while you read a book, do chores or listen to the kids read.


  • 220 g ( oz/1 cup) dried black beans, soaked overnight (or 400


Put the soaked black beans into a large saucepan and cover with water. Bring to the boil, then simmer for 30 minutes until almost tender. (If using a tin of black beans, omit this step.) Drain and rinse the beans – cooked or tinned – then set aside in a bowl.

Meanwhile, heat the oil in a large frying pan over medium heat. Cook the onion and garlic for 5 minutes until the onion is soft.