recipe: slow cooker black bean enchiladas

It's been far too long since I have tried or posted a new recipe.  Summer has a way of doing that to me...quicker meals, salads, last-minute throw togethers from pantry or freezer and nothing super inspired.  Without central air at home, using the stove or oven is just not appealing most nights.  So, when I stumbled across this recipe on Pinterest, I knew I had to give it a try.  Easy? Check. No stove or oven? Check. Ingredients all of us love? Check. Budget friendly? Check.

This isn't exactly your traditional slow cooker recipe as the total cooking time is far less than most - just 2-4 hours.  Since I don't work on Fridays, it was easy enough to put this together mid-afternoon to have it ready for dinner.  Don't let the assembly scare you away from trying this one.  It came together very quickly, was a BIG hit with all three of us, made a ton of food and the leftovers are perfection. Here is the recipe with my adaptations (in italics)...

Slow Cooker Black Bean Enchiladas
Source: The Kitchn
Serves 4-6

1/2 yellow onion, diced small
1 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 1/2 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - monterey jack or mexican blend
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

1. In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

2. Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

3. Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

5. Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

NOTES:
---> Warm your tortillas in the microwave between two damp paper towels for 10-20 seconds before assembling.  They are much easier to work with when warm and pliable.
---> I used a heaping 1/3 cup measure for the filling and had exactly enough to fill {14} 8" tortillas.