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slow cooker enchiladas w/ black beans, zucchini &

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

This is a great vegetarian enchilada mixture full of great flavors and veggies.

►
yield 6 serving(s)
prep time 15 Min
cook time 2 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker enchiladas w/ black beans, zucchini &

  • 1 Tbsp
    oil
  • 1 md
    onion, diced
  • 2 md
    zucchini, diced
  • 2 c
    whole kernel corn
  • 1 lg
    red bell pepper, diced
  • 1 tsp
    garlic, minced
  • 1/2 tsp
    salt
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    coriander
  • 1 can
    14.5 oz. can black beans, rinsed and drained
  • 2 jar
    16-oz. jars salsa verde
  • 12
    6 inch corn tortillas
  • 2 1/2 c
    monterey jack cheese
  • 2 Tbsp
    fresh cilantro, chopped

How To Make slow cooker enchiladas w/ black beans, zucchini &

  • 1
    In a skillet, heat oil. Add onion until softened and then add zucchini, corn, and bell peppers - 3 minutes. Mix in garlic, salt, cumin and coriander and let cook 1-2 minutes for flavors to develop.
  • 2
    Add beans and stir and then remove skillet from heat.
  • 3
    In the slow cooker, add 1 cup salsa on the bottom of the insert. Arrange 3 tortillas in a single layer (cut to fit if necessary). Add 2 cups bean mixture over tortillas and then top with 1/2 cup cheese.
  • 4
    Repeat layering twice. Add the 3 remaining tortillas and top with 2 cups salsa. Sprinkle with remaining 1 cup cheese.
  • 5
    Cook on high 2 hours or until cheese is bubbly and the edges are slightly browned. Add cilantro and let enchiladas rest for 10 minutes before you serve them.
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