Slow Cooker Sunday: Enchiladas

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Serves 4-6

1/2 yellow onion, diced
1/2 bell pepper, diced (any color)
1 16-ounce can of 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 ( suggest Monterey Jack)
2 16-ounces jars of your favorite salsa
12 6″-8″ tortillas flour or corn
Optional: 1 cup leftover meat (chicken, pork, hamburger, or ground turkey)


1) In a medium bowl, mix together the onion, pepper, beans, corn, chili powder, cumin, salt, (meat if your are using) and just 1/2 cups of the cheese. Pour about a up of salsa into the bottom of the slow cooker and spread it evenly around.


2) Scoop about 1/3 cups of the filling into one tortilla, roll it up, and nestle it into the bottom of the slow cooker. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.


3) Continue with remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on high for 2-4 hours. In the last 15 minutes of cooking, sprinkle the left over cheese over the top and let it melt. Enjoy!


Thanks, the kitchn, for the recipe.