Slow Cooker Enchiladas W Black Beans Zucchini Food

SLOW-COOKER ENCHILADAS

Steps:

• In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.

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.

EASY SLOW COOKER ENCHILADAS

Steps:

• Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
• Mix Cheddar cheese and Monterey jack cheese together in a bowl.
• Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
• Cook on Low until heated through, 5 to 7 hours.

SLOW-COOKER BLACK BEAN AND ZUCCHINI CHILI

Steps:

• In a 4- to 6-quart slow cooker, combine the beef, tomatoes, beans, zucchini, onions, tomato paste, garlic, chili powder, oregano, 1½ teaspoons salt, and ½ teaspoon pepper.
• Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
• Reserve half the chili for tomorrow's dinner. Serve the remaining chili with the sour cream, avocado, and cilantro.
• Reheat and serve: Reheat the chili in a large saucepan over medium-high heat, stirring occasionally, for 10 to 15 minutes.

ZUCCHINI, BLACK BEAN, AND CORN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Prepare enchilada sauce: Heat oil in large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. Reduce heat, and simmer 30 minutes.
• While sauce is simmering, heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; saute for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
• Spread 1 cup enchilada sauce in the bottom of a 13X9-inch baking dish. Spoon about 1/2 cup zucchini mixture (and any grilled chicken you may want to add) down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and cheese. Spread remaining sauce over enchiladas.
• Cover with foil; bake at 350 degrees for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

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.

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 SALSA CHICKEN WITH BLACK BEANS AND CORN

Steps:

• Combine corn and beans and put them in the slow cooker.
• Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa.
• Cover and cook LOW for 6 hours.
• Top with cheese, cover and cook until melted, about 5 minutes. Garnish with cilantro.
• To serve, transfer the chicken and vegetables with a slotted spoon and serve over rice or cauliflower rice.