Easy Slow Cooker Recipes: Black Bean Enchiladas

Looking for easy slow cooker recipes? Here’s one of our favorites. Flavorful, fuss-free black bean enchiladas really hit the spot on a cool fall night.

What you will need:

• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 2 tbsp. taco seasoning
• 2½ cups salsa (we like salsa verde, but you can use any kind)
• 9-12 small tortillas
• 2 cups shredded cheddar cheese
• 1 avocado, diced
• ¼ cup sour cream
• Fresh cilantro leaves

• In a medium bowl, mix the corn, black beans, taco seasoning, and ½ cup of the cheese.

• Spread a cup of salsa over the bottom of a slow cooker, enough to evenly coat the bottom.

• Fill each of the tortillas with about 1/3 cup of the filling, roll them tightly, and position them seam side down in the bottom of the slow cooker.

• Once you’ve added your first layer of filled tortillas, spread ½ cup of salsa and sprinkle on ½ cup of cheese over the tortillas.

• Next, add a second layer of filled tortillas and repeat the same process, topping them with salsa and cheese. If necessary, repeat with a third layer.

Note: If you’re using a 6-quart slow cooker, you will most likely have two layers with six tortillas each. If you’re using a 3-quart slow cooker (as we used), you should have three layers with three tortillas each.

• If you have filling left over, sprinkle that on top of your last layer. Place the lid on the slow cooker and cook on high for two to four hours.

• In the last 20 minutes of cooking, sprinkle the remaining ½ cup of cheese over the top and re-cover the slow cooker to finish cooking.

• Serve the enchiladas with any remaining salsa, as well as a dollop of sour cream, some avocado, and a sprinkling of cilantro.