Black Bean Enchiladas

This dish is deserving of a recipe card.  It's already got a reservation in my "Make This Again" file.  Simple, easy to adapt to your family's tastes, can be made in the oven or the crock pot, and so yummy!

Here's how to home-make it:  (Do it soon!)

- 1 can black beans, drained and rinsed
- 1 1/2 cup frozen corn kernels
- 1 small yellow onion, finely diced
- 1/2 cup diced bell pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp fresh cilantro, chopped
- 1 1/2 cups shredded cheddar cheese (divided)
- 2 cups salsa (divided)
- 12 corn tortillas

In a large bowl, combine beans, corn, onion, bell pepper, chili powder, cumin, salt, cilantro, and 1/2 cup of cheese. Stir to combine.  (At this point, you can store this mixture in the fridge for several days before making the enchiladas).

For crock pot: Lightly coat inside of crock pot with cooking spray. Cover the bottom of your crock pot with a thin layer of salsa.  Fill each tortilla with several spoonfuls of the bean mixture.  Fold up and arrange in crock pot with seam-side down.  If you need to layer them, spread some more salsa in between layers of tortillas. Cook on high for 2-4 hours.  When only 30 minutes remain, sprinkle remaining cheese on top and place lid back on crock pot.

For oven: For easy cleanup, line a 13x9 baking dish with foil, and lightly coat with cooking spray.  Cover the bottom of your dish with a thin layer of salsa.  Fill each tortilla with several spoonfuls of the bean mixture.  Fold up and arrange in dish with seam-side down.  Cover dish with foil, and bake at 400'F for 20 minutes.  Then, remove foil, and sprinkle on remaining cheese.  Bake an additional 10 minutes or until cheese is bubbly.

Serve enchiladas with homemade ranch (see previous post!), avocado, sour cream, greek yogurt, or your choice of sides.  Make it your own!  Add a cup of chopped chicken, use pepper jack instead of cheddar, leave out the cilantro if it's not your taste, or whatever.  That's the beauty of home-making it!