Feeling a bit bored with standard taco night?

Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker.

Top with the remaining salsa and Cheddar.

Our Slow-Cooker Bean and Spinach Enchiladas boast a hearty, vegetarian filling, and while they might look labor intensive, they actually couldn’t be easier.

Photo: Marcus Nilsson

Cover and cook until heated through, on low for 212 to 3 hours.

Serve with the enchiladas and sprinkle with the scallions.

2,000 calories a day is used for general nutrition advice.