Meatless Mains

BLACK BEAN ENCHILADAS

BLACK BEAN ENCHILADAS


Prep time: 15 minutes / Cook time: 6 to 8 hours on low
These easy slow cooker black bean enchiladas boast a heart-healthy
vegetarian filling with no precooking required. Black beans, corn,
tomatoes, peppers, onions, and Mexican spices are layered between
corn tortillas and topped with salsa and cheese. Just prep it and
come home to the aroma of fresh and hot homemade enchiladas.
Serves 6
2 (14.5-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can fire-roasted tomatoes with garlic drained and juice
reserved
1 cup frozen corn kernels
1 bell pepper (any color), chopped
1 onion, chopped
1 (4-ounce) can green chiles
1 cup low-fat shredded Mexican cheese blend, divided
2 teaspoons ground cumin
Nonstick cooking spray
2 cups Spicy Salsa (here), divided
12 (6-inch) corn tortillas
1. In a large mixing bowl, mash the beans gently with a fork. Add
the tomatoes, corn, bell pepper, onion, chiles, ½ cup of cheese, and
cumin to the bowl and stir to combine.
2. Spray the inside of a 6-quart slow cooker with the cooking
spray. Spread about 1 cup of salsa in the slow cooker, enough to
evenly coat the bottom.
3. Dividing evenly, fill each tortilla with ½ cup of the bean filling,
roll them up tight, and pack 6 of them seam-side down in a single
layer in the bottom of the slow cooker. Spread ½ cup of salsa over
the top and sprinkle with ¼ cup of cheese. Pack the remaining 6
enchiladas seam-side down to create a second layer. Finish by
spreading the remaining ½ cup of salsa (and any remaining salsa
juice) and ¼ cup of cheese on top.
4. Cover and cook on low for 6 to 8 hours.
5. Serve hot, with your favorite toppings.
Per Serving (2 enchiladas): Calories: 306; Total Fat: 4g; Saturated Fat: 2g;
Trans Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g;
Cholesterol: 10mg; Sodium: 348mg; Carbohydrates: 50g; Fiber: 10g; Sugars:
12g; Protein: 15g

SUBSTITUTION TIP: You could use flour tortillas if you have them on
hand, but they tend to get soggy when they soak up the salsa and cooking
juices. Note that using flour tortillas will remove this recipe from the
gluten-free category.