Slow-Cooker Bean and Spinach Enchiladas Recipe | Say Mmm

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
• 1/2 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
• 1/2 cup grape tomatoes, halved
• 1/2 cucumber, halved and sliced
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• sliced scallions, for serving