Recipe: Slow Cooker Black Bean Enchiladas

Name: Recipe: Slow Cooker Black Bean Enchiladas
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 kernels; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1 1/2 cups shredded Monterey Jack, colby, or other melting cheese, divided; 2 (16-ounce) jars salsa, any kind; 12 to 15 medium (6-inch or so) flour tortillas; Optional: 1 cup leftover meat or extra veggies — chicken, pork, hamburger, beef, baked tofu, or roasted vegetables

"Black beans and lots of cheese made these vegetarian enchiladas a serious crowd-pleaser...."

INGREDIENTS

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1 small yellow onion (or 1/2 large onion), diced small

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1 sweet bell pepper, diced small

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1 (16-ounce) can black beans, drained and rinsed

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1 cup frozen corn kernels

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2 teaspoons chili powder

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1 teaspoon ground cumin

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1 teaspoon kosher salt

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1 1/2 cups shredded Monterey Jack, colby, or other melting cheese, divided

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2 (16-ounce) jars salsa, any kind

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12 to 15 medium (6-inch or so) flour tortillas

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Optional: 1 cup leftover meat or extra veggies — chicken, pork, hamburger, beef, baked tofu, or roasted vegetables

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