Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday
Cut the corn off the cob.
4. Place the beans, spinach, corn, salsa and cumin in a large bowl.
Mix everything together and add salt and pepper to taste.
5. Wrap the tortillas in a clean towel and nuke them for thirty seconds or so to limber them up (you can also grill them). Turn the slow cooker on low.