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.