These enchiladas seriously hit the spot. Adapted from The Kitchn, they’ve become a frequent meal in my household.
Soft and chewy tortillas, gooey cheese, and just a touch of heat. Yum
I think the only drawback is that it’s really hard to resist seconds. And thirds.
- 1 crockpot liner
- 1 onion, diced
- 1 16-ounce can of black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 cups shredded cheddar cheese
- 32 ounces of green chili salsa
- 12 8" tortillas (preferably flour)
- Sour cream
- Line crockpot with liner.
- Mix onion, beans, corn, chili powder, cumin, salt, and cup of cheddar in a medium bowl.
- Pour about half of the jar of salsa into the bottom of the crockpot (spread around evenly).
- Place ⅓ cup of filling into a tortilla, roll up, and place in the bottom of the crockpot.
- Repeat until you run out of room at the bottom.
- Spread about a cup of the remaining salsa over the layer of tortillas and sprinkle with ½ of what's left of the cheese.
- Roll up and place another single layer of filled tortillas in the crockpot.
- Spread remaining salsa over the top of the tortillas and sprinkle with remaining cheese.
- Cook on high for two hours.
- Serve with a healthy dollop of sour cream.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.