Bean and Spinach Enchiladas

Ingredients

1 15.5-ounce can dark beans

1 10-ounce spinach

1 glass solidified corn

1/2 teaspoon ground cumin

8 ounces sharp Cheddar, ground (2 glasses)

fit salt and dark pepper

2 16-ounce jugs salsa (3 1/2 containers)

8 6-inch corn tortillas, warmed

1 medium head romaine lettuce(6 containers)

4 radishes, cut into matchsticks

1/2 mug grape tomatoes

1/2 cucumber, divided

3 tablespoons crisp lime juice

2 tablespoons olive oil

cut scallions, for serving

Directions

In a medium vessel, squash a large portion of the beans. Include the spinach, corn, cumin, 1 mug of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and blend to join.

Spread 1 jug of the salsa in the base of a 4- to 6-quart moderate cooker. Partitioning uniformly, move up the bean mixture in the tortillas and place the moves crease side down in a solitary layer in the moderate cooker. Top with the remaining salsa and Cheddar.

Cover and cook until warmed through, on low for 2½ to 3 hours.

Before serving, throw the lettuce, radishes, tomatoes, and cucumber in a huge dish with the lime squeeze, oil, and ½ teaspoon each one salt and pepper. Present with the enchiladas and sprinkle with the scallions.