Friday, November 5, 2010

Crock Pot Black Bean Enchiladas & A Giveaway!!!

Have you started your holiday shopping? Or do you wait until the last minute? Just in time for gift giving, CSN stores has offered me a $45.00 gift certificate to giveaway to one of my readers (USA or Canada). Have you checked out CSN Stores? CSN Stores has EVERYTHING, from drop leaf tables to cookware.

How to enter is simple!! Sign up to be a follower of my blog and leave me a comment! If you're already a follower, just leave me a comment and you're entered. I will be picking a winner on November 12th. Good luck and thanks for reading my blog!!!


I try to serve as many meatless meals as I can each week. I've mentioned this before but for those of you who are new readers, my husband doesn't think it's a meal without some meat. In fairness, he's gotten a lot better about it the past couple of years. In fact, there's some meals he says he likes and (almost) doesn't miss the meat! This was one of those meals. Black beans are an excellent substitution for meat.

The cooking time for this recipe is 2-4 hours on high. I cooked for 5 hours on low. It was perfect!!



Slow Cooker Enchiladas
Recipe Courtesy of The Kitchn
Serves 4-6

1/2 yellow onion
2 bell pepper, diced small(any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspooncumin1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.
Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.
Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.
• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

I am linking this to Foodie Friday at Designs by Gollum.

27 comments:

  1. Oh my goodness, do those enchilada's look fabulous!!!!! Will be making these very soon.

    Carolyn/A Southerners Notebook

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  2. Yum. Those look great. I've never tried to make them in a crock pot. Thanks.

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  3. hmmm - I'm totally a follower because of recipes like this one. These enchiladas are making my mouth water!!!

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  4. Yummy love the idea of doing these in the crockpot!! I'm a follower:)

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  5. Love enchiladas but haven't ever did it in the slow cooker! They look great!

    I'm a follower, thanks!

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  6. I definitely could do these enchiladas meatless. I love black beans!

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  7. I have never done enchiladas in the slow cooker. Now I'll have to try it! Maybe tomorrow so I don't have to leave the house for the grocery store. Hooray!

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  8. I just signed up to be a follower, and I love the looks of these enchiladas. Using the slow cooker is a new one on me, but I love that idea.

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  9. Great meatless recipe Julie and I'm loving your giveaway! Thanks so much for both. I am a devoted follower too...lol

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  10. I'm a follower. This looks like a delicious dinner.

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  11. A really wonderful and and original recipe; the slow cooker is my best friend.

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  12. You inspired me to make enchiladas!

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  13. I just love using my crockpot and have printed this recipe...cannot wait to try it!

    I'd love to be entered in your giveaway. I just signed up to be a FOLLOWER!

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  14. I follow on gfc

    Love crockpots! I never thought about enchiladas. I'll have to give it a try.

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  15. these look great! and i'm a follower :)

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  16. They look great, never would have thought to make enchilada's in the crockpot, recipe looks delicious and so does your picture.

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  17. And am followin u too:-)thannx for the giveaway !!

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  18. We sold our home this week, well it's officially in escrow, so we are clear across our state near our kids house-hunting. My DIL said, "I've got lots of black beans what can we make for dinner?" So we made these last night Julie and everyone...14 of us loved them! THANKS for a really yummy share of yourself. I think I already signed up for your giveaway. My mind is in a holding pattern!

    Hugs from the other side of Idaho.

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  19. I am follower number 99! Darn,That always happens,I never get to be 100!!Well, I am sure you will be well over 100 by the end of your giveaway so Congrats in Advance!!!Please count me in.
    jacksoncrismna@yahoo.com

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  20. I love crock pot recipes during the busy holyday season! This sounds delicious! I just became folllower #100 --hope it brings me luck! CSN stores has wonderful stuff--I'd love to win the GC so I can buy something fun for my grandson.

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  21. That looks so good. I read enough to know I would like to be a follower so I did. I'm having a CSN giveaway so stop by if you get a chance.

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  22. That does look really good.I love Mexican food. Hey,I follow ya

    truthhole@gmail.com

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  23. I am a follower.

    These look amazing! I LOVE the ridiculous amount of cheesey goodness!

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  24. This looks delicious and I love using my crock pot! Going to try this!

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  25. Made this for my family of teenage boys. They licked the crockpot clean. My husband and I loved the little bit we got to have. Great recipe!

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