Slow-Cooker Bean And Spinach Enchiladas

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1 15.5-ounce can black beans, rinsed

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

1 cup frozen corn

1/2 teaspoon ground cumin

8 ounces sharp Cheddar, grated (2 cups)

kosher salt and black pepper

2 16-ounce jars salsa (3 1/2 cups)

8 6-inch corn tortillas, warmed

1 medium head romaine lettuce, chopped (6 cups)

4 radishes, cut into matchsticks

1/2 cup grape tomatoes, halved

1/2 cucumber, halved and sliced

3 tablespoons fresh lime juice

2 tablespoons olive oil

sliced scallions, for serving

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