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I love a good enchilada recipe and this one is not only delicious, it’s healthy too!  Plus, it can be made in a crock pot or in the oven and the leftovers can be frozen for a future meal.  It also can be a vegetarian meal depending on whether or not you want to include meat.  Needless to say, these enchiladas are versatile!



1/2 onion, diced
1/2 bell pepper, diced
1 16 oz can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, grated and divided in half (cheddar, Monterey Jack, mozzarella, etc)
2 jars salsa or enchilada sauce
12 6 to 8 inch corn or flour tortillas
1 cup cooked meat (ground beef, shredded chicken, pork, etc) (optional)


In a medium bowl, mix together all the ingredients (including the meat, if using) except half the cheese and the salsa/enchilada sauce.  Pour 1/2 jar of the salsa or enchilada sauce in the bottom of the crock pot.  Fill the first four tortillas with the veggie filling, roll and place side by side in the crock pot.  Cover with about 1 cup of salsa/sauce and sprinkle with cheese.


Continue layering filled tortillas, salsa and cheese for two more rows.  Turn the crock pot on high for 2 to 4 hours (or low for 6 to 8 hours).  Serve hot!

If you’d rather bake these in the oven, place the enchiladas in a 9×13 pan and cover with salsa.  Place aluminum foil over pan and bake at 400F for 15 to 20 minutes.  Remove foil, sprinkle with cheese and bake an additional 5 minutes.

(Thanks to The Kitchn for the recipe inspiration!)

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