Black Bean Enchiladas

Pasta is a quick, inexpensive, and easy meal which makes it enticing, but it also can bore your family quickly. It’s easy to fall into the pasta rut when you are working with a limited budget. Here’s a great recipe to get you out of that rut and still stay within a decent budget! Best of all you can throw it into your crock pot for an easy dinner on those busy nights!


Serves 6 to 8


1 small yellow onion (or 1/2 large onion), diced small
1 sweet bell pepper, diced small
1 (16-ounce) can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon kosher salt
1 1/2 cups Monterey jack, colby, or other melting cheese, shredded and divided
2 (16-ounce) jars salsa, any kind
12 to 15 medium (6-inch or so) flour tortillas
Optional: 1 cup leftover meat or extra veggies — chicken, pork, hamburger, beef, etc



In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Spread a cup or so of salsa over the bottom of a 6-quart (or larger) slow cooker, enough to evenly coat the bottom with a bit of sauce. (See the Recipe Note below for cooking in smaller slow cookers.)

Fill each of the tortillas with about 1/3 cup of the filling, roll them up as tightly as you can, and pack them seam-side down into the bottom of the slow cooker. Don’t worry if some of the filling falls out — just tuck it back in once you’ve set the tortilla down in the bottom.

When you complete the layer, spread another cup of salsa over the top and sprinkle with about 1/2 cup of the remaining cheese. Continue rolling the remaining tortillas with the remaining filling to make one more layer; if you have leftover filling, sprinkle this over the top. Finish by pouring another cup of salsa over the top of the enchiladas. Reserve the last 1/2 cup of cheese to add later.

Place the lid on the slow cooker and cook on HIGH for 2 to 4 hours. In the last 15 minutes of cooking time, sprinkle the remaining 1/2 cup of cheese over the top, re-cover the slow cooker, and finish cooking and getting that cheese all melty!!!

Leftovers will keep for up to a week in the refrigerator.


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