Slow-Cooker Black Bean Enchiladas

• Vegetarian

• Produce

  • 1 Bell pepper, sweet
  • 1 (16-ounce can Black beans
  • 1 cup Corn, frozen
  • 1 Yellow onion, small

• Condiments

  • 2 (16-ounce jars Salsa

• Baking & Spices

  • 2 tsp Chili powder
  • 1 tsp Kosher salt

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 12 (6-inch or so flour tortillas, medium

• Dairy

  • 1 1/2 cups Monterey jack

Found on thekitchn.com

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 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1 1/2 cups Monterey jack, colby, or other melting cheese, shredded and divided
• 2 (16-ounce) jars salsa, any kind
• 12 to 15 medium (6-inch or so) flour tortillas

Nutrition