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Here's what is so fantabulous about this recipe. You could probably make it RIGHT NOW.
Servings - 4 servings
- 15 oz. can black beans drained and rinsed
- 15 oz. can corn drained
- 4 oz. can diced green chilies drained
- 1 tsp ground cumin
- 1 tsp salt
- 2 cups shredded quesadilla blend cheese divided
- 2-3 cups red salsa
- 12 corn tortillas warmed
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.