Slow Cooker Black Bean & Corn Enchiladas

Name: Slow Cooker Black Bean & Corn Enchiladas
Prep time: 15 min
Cook time: 3 h
Ingredients: 15 oz can black beans, drained and rinsed; 15 oz can corn, drained (or 2 cups frozen corn); 4 oz. can diced green chilies, drained; 1 tsp ground cumin; 1 tsp salt; 2 cups shredded quesadilla blend cheese, divided; 2-3 cups salsa; 12 corn tortillas, warmed

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Prep Time: 15 minutes

Cook Time: 180 minutes

Servings: 4

Cost: $3.72 /serving

Author : Erin, The $5 Dinner Mom

Slow Cooker Black Bean & Corn Enchiladas

Ingredients

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15 oz can black beans, drained and rinsed15 oz can corn, drained (or 2 cups frozen corn)4 oz. can diced green chilies, drained1 tsp ground cumin1 tsp salt2 cups shredded quesadilla blend cheese, divided2-3 cups salsa12 corn tortillas, warmed

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Instructions

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Step 1

In a mixing bowl, mash the black beans with a potato masher or fork. Mix in the corn, and green chilies. Stir in the ground cumin and salt. Last, add 1 cup of the shredded cheese and combine well.

Step 2

Add about 1 cup of salsa to the base of the slow cooker and spread evenly on the bottom. Roll the bean-corn mixture into the warmed tortillas, dividing evenly. Place in the slow cooker, seam side down, nestled tightly together. Pour the other cup of salsa over the top and then sprinkle the other cup of cheese on top.

Step 3

Set the slow cooker on low and cook for 3 to 4 hours.

Step 4

Serve Slow Cooker Bean & Corn Enchiladas with a side of rice and/or salad.