Imagine coming home to a mouthwatering Mexican dinner that practically cooks itself - no culinary skills required! These Slow Cooker Black Bean Enchiladas are about to become your new weeknight superhero, transforming simple ingredients into a flavor-packed meal that will make your taste buds dance and your family beg for seconds. With minimal prep and maximum deliciousness, this recipe proves that amazing meals don't have to be complicated.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 can black beans, drained
- 1 cup corn
- 1 cup salsa
- 6 tortillas
- 1 cup cheese, shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Prepare the filling by combining drained black beans, corn, salsa, cumin, and chili powder in a medium mixing bowl. Stir until ingredients are evenly distributed.
- Lightly grease the inside of your slow cooker with cooking spray or oil to prevent sticking.
- Take each tortilla and fill it with approximately 1/3 cup of the bean and corn mixture, then roll tightly and place seam-side down in the slow cooker.
- Once all tortillas are rolled and placed in the slow cooker, pour any remaining filling mixture over the top of the enchiladas.
- Sprinkle shredded cheese evenly over the top of the rolled enchiladas, ensuring good coverage.
- Cover the slow cooker and cook on low heat for 4 hours, or until the tortillas are heated through and the cheese is melted and bubbly.
- After cooking, let the enchiladas rest for 5-10 minutes before serving to allow the filling to set.
- Serve hot, optionally garnishing with additional fresh salsa, sour cream, or chopped cilantro.
Tips
- Use fresh tortillas for the best texture and flavor. Slightly warm them before filling to prevent cracking.
- Don't overfill your tortillas - aim for about 1/3 cup of filling to ensure easy rolling and even cooking.
- Grease your slow cooker well to prevent sticking and make cleanup a breeze.
- For extra flavor, consider using a mix of different salsas or adding some diced green chilies to the filling.
- If you like a bit more heat, sprinkle some additional chili powder or add a dash of hot sauce to the mixture.
- Let the enchiladas rest after cooking to allow the flavors to meld and the filling to set properly.
- Feel free to customize the cheese - a blend of monterey jack and cheddar works wonderfully!
- Serve immediately for the best texture, but leftovers can be stored in the refrigerator and reheated the next day.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
