*This is the 5th of 10 Crock Pot recipes I am making between now and the end of February as part of the Peanut Butter Fingers Blog Crock Pot Challenge*
I adore Mexican Food. I could eat it five days in a row and then suggest a burrito for lunch the next day and not think twice about it. Just give me an IV of salsa and I’ll be happy.
Where are the chips?
But even if you don’t love Mexican food as much as I do, I think you will enjoy this awesome Crock Pot Black Bean Enchilada Stack recipe. It’s a quick meal using many ingredients that you may already have around the house. I make a version of this and pop it in the oven, but it works equally well as a Crock Pot wonder.
Crock Pot Black Bean Enchilada Stack
1 bell pepper – chopped
1 small onion (or 1/2 large onion) – chopped
1 tsp olive oil
2 14.5oz cans black beans (reduced sodium)- rinsed and drained
1 14.5oz can diced tomatoes (I like fire roasted)
1 4oz can green chilies (leave out if you don’t like hot food)
1 tsp salt
1 tsp southwest/ mexican/ fajita seasoning blend (whatever you have)
Pepper to taste
1 bag small round corn tortillas
1/2 cup salsa or enchilada sauce
1 1/2 bags (3 cups) of reduced fat mexican shredded cheese (or use 2 full bags if you like it really cheesy)
Olive Oil Spray Pam
Toppings: Sour cream and/or salsa
1. Sauté the pepper and onion in the olive oil in the non stick skillet until they are slightly tender. Sprinkle with half the salt and seasoning blend.
2. Add the drained beans, can of tomatoes and green chilies. Let simmer for 10 minutes on low-medium heat. Add the rest of the salt and seasoning blend to your personal taste preference.
3. Spray the Crock Pot with Pam
4. Start your enchilada stack with the corn tortillas. Shape them to fit the bottom of your Crock Pot.
5. Add 1/3 of the black bean mixture to the top of the tortillas. Layer 1/4 of the cheese on top of that. Add 2 more layers so you have a total of 3.
6. Finish off the stack with a layer of tortilla, the salsa or enchilada sauce and the last of the cheese.
7. Put Crock Pot on low for 3-4 hours.
You’ll love it- I promise!
Optional! Top with sour cream or salsa… yum….