Archive for June, 2013

Crock-Pot Black Bean Enchiladas

Posted: June 13, 2013 in Victory

For (almost) the first time, I am finally making something from Pinterest.

The pin: http://pinterest.com/pin/6473993186703965/

I make absolutely no claim to being the creator of this recipe. Only an attempter and for mixing it up a bit. I didn’t quite have exactly what the recipe called for. As an example, no frozen corn. So I used peas (yeah, I know, not exactly the right kind of veggie for this kind of thing) instead.

Rating: Make it again! – Hubster

Crock-Pot Black Bean Enchiladas

1/2 onion, diced
1/2 bell pepper, diced
1 16-ounce can black beans, drained and rinsed
1 cup peas (should be frozen corn, though peas worked)
2 tsp chili powder
1 tsp cumin
1 tsp salt
1 1/2 cups cheese, shredded and divided
Salsa
8 tortillas
Optional: 1 cup leftover meat (didn’t have this, wish I did. Probably chicken would be best)

Directions:
In a bowl, mix together the onion, pepper, black beans, corn spices, meat (if possible), and 1/2 cup cheese. Pour about a cup of salsa into the bottom of the crock and spread.

Scoop 1/3 cup of the mix into a tortilla  roll it, and nestle in the bottom of the crock. Repeat until the bottom of the crock is filled. Spread another cup of salsa and sprinkle with 1/2 cup of cheese.

Continue with the remaining filling and tortillas for a second layer. Top with another cup of salsa. Do NOT use the remaining 1/2 cup of cheese at this point. Place the lid on the crock-pot and cook on HIGH for 2-4 hours. In the last 15 minutes, sprinkle the leftover cheese on the top and let it melt.

Note: I had extra filling and didn’t want to make a third layer, thus, I spread the remaining filling on top of the second layer and then the salsa.

Serve with salsa and sour cream. Leftovers are supposed to keep for up to a week in the refrigerator.

Additional note from the original source of this particular (well, slightly unedited) recipe:

  • To cook in the oven, layer the rolled tortillas in a 9×13 baking pan and cover with aluminum foil. Bake at 400°. for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

07.23.13: Making this again for tonight! This time with corn, chicken, and no bell pepper (would put bell pepper in it, but I forgot to pick one up).

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