Slow-Cooker Black Bean Enchiladas
- 1/2 yellow onion, diced small
- 1/2 bell pepper, diced small (any color)
- 1 16-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 1/2 cups cheese, shredded and divided - we like monterey jack
- 2 16-ounce jars of your favorite salsa
- 12 6”-8” tortillas, flour or corn
- 1 cup leftover meat - chicken, pork, hamburger, or shredded beef
- Produce
- Bell pepper (1/2)
- Black beans (1 16-ounce can)
- Corn, frozen (1 cup)
- Cumin (1 teaspoon)
- Yellow onion (1/2)
- Meat
- Meat - chicken (1 cup)
- Condiments
- Your favorite salsa (2 16-ounce jars)
- Cooking & Baking
- Chili powder (2 teaspoons)
- Salt (1 teaspoon)
- Bread & Baked Goods
- 6”-8” tortillas (12)
- Dairy
- Cheese (1 1/2 cups)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published September 15, 2010 (2 years ago).
299 people saved this recipe.
