SLOW COOKER ENCHILADAS W/ BLACK BEANS, ZUCCHINI &

Slow Cooker Enchiladas w/ Black Beans, Zucchini & image

Provided by Daily Inspiration S

Time 2h15m

Number Of Ingredients 14

1 Tbsp oil
1 medium onion, diced
2 medium zucchini, diced
2 c whole kernel corn
1 large red bell pepper, diced
1 tsp garlic, minced
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp coriander
1 can(s) 14.5 oz. can black beans, rinsed and drained
2 jar(s) 16-oz. jars salsa verde
12 6 inch corn tortillas
2 1/2 c monterey jack cheese
2 Tbsp fresh cilantro, chopped

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.