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Slow-Cooker Black Bean Enchiladas

Emma Christensen
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

Bell pepper, sweet

1 16 ounce can

Black beans

1 cup

Corn, frozen kernels

1

Yellow onion, small

2

jars Salsa

2 tsp

Chili powder

1 tsp

Kosher salt

1 tsp

Cumin, ground

12

(6-inch or so) flour tortillas, medium

1 1/2 cups

Monterey jack

1 person Recommend This Recipe