Slow Cooker Black Bean Enchiladas Food

SLOW COOKER ENCHILADAS

Steps:

• Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
• In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
• Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
• Cover, and cook on High for 45 minutes to 1 hour.

SLOW-COOKER ENCHILADAS TWO WAYS

Steps:

• Fold a large piece of foil in half and slide it vertically down the center of a 6-quart slow cooker to create a wall that divides the cooker insert into two compartments; make sure it fits snugly.
• Mix the cream cheese and cumin in a medium bowl until smooth and combined.
• For the green enchiladas: Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black beans, a third of the corn and 1/4 cup of the pepper jack cheese. Repeat 2 more times and top with 2 tortillas. Pour over the remaining green enchilada sauce and sprinkle with the remaining pepper jack cheese.
• For the red enchiladas: Place 2 tortillas slightly overlapping on the bottom of the empty side of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the red enchilada sauce. Sprinkle with a third of the chicken and 1/4 cup of the Cheddar. Repeat 2 more times and top with the last 2 tortillas. Pour over the remaining red enchilada sauce and sprinkle with the remaining Cheddar.
• Cover the slow cooker and cook on low until the cheese is melted and bubbling, the filling is heated through and the sides of the tortillas are crisp, 4 to 6 hours.
• Garnish individual servings of green enchiladas with more salsa verde, cilantro and avocado, if desired. Garnish individual servings of red enchiladas with more red salsa and hot sauce, if desired.

SLOW-COOKER ENCHILADAS

Steps:

• In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
• Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Combine the cheeses.
• In a 5-quart slow cooker, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup of cheese; repeat layers.
• Cover and cook on low for 5 to 7 hours or until heated through.

SIMPLEST SLOW COOKER BLACK BEANS

Steps:

• Place the beans, onion half, bay leaf, garlic, 2 teaspoons kosher salt, pepper flakes (if using), and olive oil (if using) into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 6 to 8 hours or until the beans are done, but start checking at the 4-hour mark - all slow cookers are different and times might vary, too, depending on the age of your beans.
• Taste. Add more salt to taste. I add 2 more teaspoons, but start with 1 or a 1/2 teaspoon and adjust from there. Note: When you first taste a bean, do not expect to be wowed. The beans develop more flavor as they cool in their cooking liquid, which will continue to season them. As noted above, I find they taste even better on day 2.
• Store the beans in their cooking liquid. I love these deli quart containers for this purpose. I freeze the beans in their cooking liquid in these quart containers as well.

SWEET POTATO AND BLACK BEAN ENCHILADAS

Steps:

• In a wide skillet, heat olive oil over medium heat.
• Peel the sweet potatoes and chop them into 1/2 inch cubes. Try to make them somewhat uniform so that they cook evenly.
• When the oil shimmers, add the sweet potatoes to the pan and cook for about 10 minutes, stirring occasionally. Season with 1 teaspoon salt.
• Add the chopped bell pepper and garlic.
• Add the onion powder, cumin, and oregano.
• Saute for another 8-10 minutes, until the sweet potatoes and bell peppers are tender.
• Add 1 can of black beans, undrained.
• Season with 1/2 teaspoon pepper and 1/2 teaspoon salt.
• Add chopped spinach. You don't have to chop it if you don't want to, I just don't like big gloops of spinach in my enchiladas.
• Add 1/4 cup cilantro. Of course the cilantro is optional for all you haters out there.
• Add about 3 tablespoons of the enchilada sauce. You don't have to measure it, just eyeball it. We want to keep the filling nice and moist and get some more flavor in there.
• Preheat your oven to 375 degrees F. Grease a 9x13 inch pan with nonstick spray.
• Add a few tablespoons of filling down the center of 1 tortilla. Top with 1-2 tablespoons shredded cheese. Roll it up tightly and place it snugly on the edge of the pan.
• Continue with the rest of the tortillas. I misjudged and put 8 enchiladas in a 11x8 inch pan, so your arrangement might not look as tight as the photos. I used 10 tortillas total, (8 in 1 smaller pan). If you use a 9x13 they will fit just fine.
• Top the enchiladas with the enchilada sauce. Move the tortillas around a little bit so the sauce gets in between the enchiladas. I like to leave the edges of the enchiladas sauce-free so that they get a little crispy in the oven. I'm sure that's not authentic at all, but neither are sweet potatoes and black beans in enchiladas, so I'm rolling with it.
• Top the enchiladas with remaining cheese. How much you put on is really up to you!
• Bake the enchiladas at 375 for about 20-30 minutes. Take them out when the cheese is melted and the sauce looks a little bubbly. The edges of the tortillas will crisp up if you leave them in closer to 30 minutes. Keep an eye on it and take it out when it looks good to you!
• Let the enchiladas cool down for about 5 minutes, then sprinkle a copious amount of cilantro (copious! Copious I say!) and white onions down the middle. Don't skip this step unless you are a true cilantro hater! That fresh garnish really does make a huge difference.
• I would serve this with Tejano beans, or maybe this Spanish Cauliflower Rice if you are trying to low-carb it.

SLOW COOKER ENCHILADAS W/ BLACK BEANS, ZUCCHINI &

Steps:

• 1. In a skillet, heat oil. Add onion until softened and then add zucchini, corn, and bell peppers - 3 minutes. Mix in garlic, salt, cumin and coriander and let cook 1-2 minutes for flavors to develop.
• 2. Add beans and stir and then remove skillet from heat.
• 3. In the slow cooker, add 1 cup salsa on the bottom of the insert. Arrange 3 tortillas in a single layer (cut to fit if necessary). Add 2 cups bean mixture over tortillas and then top with 1/2 cup cheese.
• 4. Repeat layering twice. Add the 3 remaining tortillas and top with 2 cups salsa. Sprinkle with remaining 1 cup cheese.
• 5. Cook on high 2 hours or until cheese is bubbly and the edges are slightly browned. Add cilantro and let enchiladas rest for 10 minutes before you serve them.