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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 322.0
  • Total Fat: 10.2 g
  • Cholesterol: 18.0 mg
  • Sodium: 806.7 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 13.7 g

View full nutritional breakdown of Slow Cooker Bean Enchiladas calories by ingredient
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Slow Cooker Bean Enchiladas

Submitted by: MADEMCHE

Introduction

adapted from thekitchn.com
The salt content is a bit high for my liking but most of it is from the tortillas. If you chose something else it would be less, it was what we had at the time.
adapted from thekitchn.com
The salt content is a bit high for my liking but most of it is from the tortillas. If you chose something else it would be less, it was what we had at the time.

Number of Servings: 10

Ingredients

    1/2 yellow onion, diced small
    1/2 bell pepper, diced small (any color)
    1 16-ounce can black beans, drained and rinsed
    1 cup frozen corn
    2 teaspoons chili powder
    1 teaspoon cumin
    1 1/2 cups cheese, shredded and divided - monterey jack
    2 16-ounce jars of your favorite salsa
    12 6”-8” tortillas, flour or corn

Directions

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.
Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.
Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

Additional Notes:
• You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!
• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 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.
• We haven’t tried it, but we so reason why this recipe couldn’t be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

Number of Servings: 10

Recipe submitted by SparkPeople user MADEMCHE.






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