Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
This recipe is quick and easy to prepare the way we've laid it out -- complete with a few shortcuts. But even so, you not only get a homemade dinner...but one that's absolutely awesome.
You will need:
1-2 bunches spinach (about 2 cups chopped) -- you can also use a frozen 10-ounce package, thawed and drained.
1 ear of corn (or 1 cup frozen corn)
1 can black beans
1 jar salsa (something extra flavorful -- garlic and cilantro, or black bean and corn for extra protein)
1 jar green chile
2 teaspoons cumin
salt and pepper to taste
6-8 corn tortillas
You can preheat a griddle on your stove (or your grill outside!) to grill the corn -- but you don't have to. If you're using frozen spinach or corn, ignore the spinach and corn prep instructions.
1. Wash and thinly chop the spinach.
2. Drain and rinse the black beans.
3. Shuck the corn and grill until you have marks on each side. (I like to grill more than one ear while I've got the grill fired up and eat the rest as a side dish later in the week.)