Slow Cooker Black Bean Enchiladas
(Published: )
| Prep Time |
Cooking Time |
Servings |
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6 people |
Ingredients:
- 1 1/2 cup black beans rinsed
- 1 cup corns
- 1 red pepper diced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 1/2 cup cheddar shredded
- 2 cups salsa
- 12 tortillas
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Directions:
1. Mix together corn, beans, pepper, and spices with 1/2 cup of the cheese to make the filling.
2. Fill the tortillas with desired amount of filling.
3. Take one cup of salsa and spread it evenly at the bottom of the slow cooker.
4. Place enough rolled tortillas to layer out the slow cooker. Then pour another 1/2 cup of salsa over the first layer of enchiladas.
5. Take another 1/2 cup of cheese and sprinkle over the first layer.
6. Place more rolled tortillas to make a second layer in the slow cooker.
7. Pour the last 1/2 cup of salsa over the second layer then cover it with 1/2 cup of cheese.
8. Cook on high for 3 hours with the lid covered. In the last 15 minutes of cooking, spread the very last 1/2 cup of cheese over the enchiladas and cover until done.
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