Ingredients: |
Ingredients: 1 small yellow onion (or 1/2 large onion), diced small
1 sweet bell pepper, diced small
1 (16-ounce) can black beans, drained and rinsed
1 cup frozen corn
2 tsp. chili powder
1 tsp. cumin
1 tsp. kosher salt
1 ½ cups Monterey Jack, or Colby, divided
2 (16-ounce) jars salsa, any kind
12 to 15 medium (6-inch or so) flour tortillas
Optional: 1 cup of leftover meat or extra veggies, chicken, pork, hamburger, beef, baked tofu, or roasted vegetables
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Directions: |
Directions:In a medium bowl, mix together the onion, bell pepper, chili powder, cumin, salt, black beans, corn, meat (if using), just 1/2 cup of the cheese. Spread a cup or so of salsa over the bottom of a 6-quart (or larger) slow cooker, enough to evenly coat the bottom with a bit of sauce. Fill each of the tortillas with about 1/3 cup of the filling, roll them up as tightly as you can, and pack them seam-side down into the bottom of the slow cooker. Don't worry if some filling falls out, just tuck it back in once you've set the tortilla down. When you complete the layer, spread another cup of salsa over the top and sprinkle with about 1/2 cup of the remaining cheese. Continue rolling the remaining tortillas with the remaining filling to make one more layer; if you have leftover filling, sprinkle this over the top. Finish by pouring another cup of salsa over the top of the enchiladas. Reserve the last 1/2 cup of cheese to add later. Place the lid on the slow cooker and cook on HIGH for 2 to 4 hours. In the last 15 minutes of cooking, sprinkle the remaining 1/2 cup of cheese over the top, re-cover the slow cooker, and finish cooking. Serve the enchiladas with any remaining salsa. |
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