Slow-Cooker Bean And Spinach Enchiladas

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1 15 1/2-ounce can(s) black beans, rinsed

1 10-ounce package(s) frozen chopped spinach, thawed and squeezed of excess liquid

1 cup(s) frozen corn

1/2 teaspoon(s) ground cumin

8 ounce(s) sharp Cheddar, grated (2 cups)

Kosher salt and black pepper

2 16-ounce jar(s) salsa (3 1/2 cups)

8 6-inch corn tortillas, warmed

1 medium head(s) romaine lettuce, chopped (6 cups)

4 radishes, cut into matchsticks

1/2 cup(s) grape tomatoes, halved

1/2 cucumber, halved and sliced

3 tablespoon(s) fresh lime juice

2 tablespoon(s) olive oil

Sliced scallions, for serving

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