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Slow-Cooker Black Bean Enchiladas

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Slow-Cooker Black Bean Enchiladas

Ingredients

  • 1/2 yellow onion, diced small
  • 1/2 bell pepper, diced small (any color)
  • 1 16-ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 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
  • 1 cup leftover meat - chicken, pork, hamburger, or shredded beef
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Published 2014-09-09 12:24:50 (2 years ago).

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