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slow cooker enchiladas w/ black beans, zucchini &

1 Pinch
DailyInspiration avatar
Deep In The Heart of, TX
Updated on Jun 15, 2021

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

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

Ingredients

  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 medium zucchini, diced
  • 2 cups whole kernel corn
  • 1 large red bell pepper, diced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon coriander
  • 1 can 14.5 oz. can black beans, rinsed and drained
  • 2 jars 16-oz. jars salsa verde
  • 12 6 inch corn tortillas
  • 2 1/2 cups monterey jack cheese
  • 2 tablespoons fresh cilantro, chopped

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

  • Step 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.
  • Step 2
    Add beans and stir and then remove skillet from heat.
  • Step 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.
  • Step 4
    Repeat layering twice. Add the 3 remaining tortillas and top with 2 cups salsa. Sprinkle with remaining 1 cup cheese.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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