Description
Easy and flavorful bean and cheese enchiladas made in a slow cooker.
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 corn tortillas
- 1/2 cup water
Instructions
- In a bowl, mash the black beans with a fork.
- Stir in 1/2 cup of the enchilada sauce, 1/2 cup of the Monterey Jack cheese, and 1/2 cup of the cheddar cheese.
- Warm the tortillas slightly to make them pliable.
- Spoon the bean mixture onto the center of each tortilla and roll them up.
- Pour the remaining enchilada sauce and water into the bottom of your slow cooker.
- Arrange the rolled tortillas seam-side down in the slow cooker.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Cover and cook on low for 2-3 hours, or until heated through and cheese is melted.
Notes
- Serve with your favorite toppings like sour cream, salsa, or avocado.
- For a spicier enchilada, use a hot enchilada sauce.
- Prep Time: 15 min
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American