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Slow Cooker Black Bean & Corn Enchiladas

Prep Time15 mins
Cook Time3 hrs
Servings: 4 persons

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

Instructions

  • 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.
  • 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.
  • Set the slow cooker on low and cook for 3 to 4 hours.
  • Serve Slow Cooker Bean & Corn Enchiladas with a side of rice and/or salad.