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Crock Pot Black Bean Enchiladas Recipe - easy and delicious slow cooker meal

Slow-Cooker Cheesy Black Bean Enchiladas Recipe

  • 1/2 onion, diced
  • 1 can (16 oz.) black beans, drained and rinsed
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. kosher salt
  • 3 c. of your favorite shredded cheese (Monterey jack, colby, cheddar, etc.)
  • 2 jars (approx. 16 oz. each) salsa
  • 1 package corn tortillas, warmed according to instructions on pkg.
  • 1 lb ground meat (beef, turkey, or chicken), browned and drained
  • optional toppings: sliced olives, sour cream, salsa, guacamole, jalapenos, etc.

In a medium bowl, mix together the filling: onion, beans, spices, meat, and approx. 1/2 to 1 c. of the cheese.

Spread approximately 1 c. of salsa over the bottom of slow cooker, enough to evenly coat the bottom with a thin layer.

Fill each of the tortillas with about 1/3 c. of filling, roll tightly, and pack seam-side down into the bottom of the slow cooker.

Spread another cup of salsa over the top and sprinkle with more (but not all) of the remaining cheese. Continue rolling the remaining tortillas with the remaining filling to make one more layer; sprinkle any leftover filling on top. Finish by pouring another cup of salsa over the top of the enchiladas.

Reserve the last part of the cheese to add later.

Cover slow cooker with lid and cook on HIGH for 2 to 4 hours. For the final 15 min. of cooking, sprinkle remaining cheese over the top, re-cover, and finish cooking.

Serve enchiladas with optional toppings.

recipe adapted from thekitchn.com

Slow Cooker liners for Crock Pot recipes

Crock-Pot Programmable Cook and Carry Slow Cooker

Delicious chicken chimichangas – baked not fried! I used a slow cooker 3-ingredient fiesta chicken for the filling, stuffed with delicious guacamole, and refried beans.

Chicken Chimichangas - awesome slow cooker chicken plus your fave fillings and toppings. Oven baked, not fried.

WHAT YOU NEED:

  • 1 lb. uncooked skinless boneless chicken breasts
  • 1 can cheddar cheese soup (don’t add water)
  • 1 16-oz jar salsa
  • 6 flour tortillas (fajita size)
  • ½ c refried beans
  • 1 c guacamole
  • 1 c shredded cheese (cheddar, monterey, jack cheese, etc.)
  • oil or cooking spray
  • optional toppings: additional guacamole, salsa, sour cream, olives, lettuce, jalapenos, green onions, cilantro, lime zest, lime wedges

WHAT YOU DO:

  • In slow cooker, add the soup, salsa, and chicken. Cook 3-4 hours on LOW (or 2-3 hours on HIGH), or until throroughly cooked. After chicken is done, using 2 forks, shred into small pieces.
  • Preheat oven to 425, and spray a baking sheet with non-stick cooking spray, or cover with a thin layer of oil.
  • While oven is heating, lay tortillas out on a flat surface. Spread refried beans in the middle of each.
  • Spread guacamole on top of the beans. Add chicken, then shredded cheese.
  • Roll into a burrito shape, and place on baking sheet. Spray the tops with cooking spray, or brush a tiny amount of oil on each.
  • Bake for 15-20 minutes or until the tortillas brown and are crispy.
  • Add optional toppings, and serve.

Oven Baked Chicken Chimichanga - slow cooker chicken plus your favorite fillings and toppings. So delicious. This recipe is a keeper for sure.

recipe adapted from lecremedelacrumb.com

Easy Homemade Flour Tortillas - just 4 ingredients that you probably already have. Awesome for tacos, burritos, quesadillas, and gorditas.

Not your Mama's pork chops and mashed potatoes - put a spin on this comfort food with cheesy ranch slow cooker pork chops and lemony dill mustard smashed potatoes.

Skinny Reuben Panini - lightened up with turkey, fat free cheese, and dill mustard instead of dressing.

Roasted Chickpeas - just 5 ingredients but tons of flavor. Perfect for a low fat healthy snack.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!

20 Minute Baked Cheesy Taco Pie

Put a twist on Taco Tuesday! Add taco meat to a round casserole dish, add tortillas, salsa, and cheese, and you’re 20 minutes away from a baked cheesy taco pie! Customize with your favorite toppings: sour cream, cilantro, olives, green onions, etc.

5 ingredient Baked Cheesy Taco Pie - it's like a circle lasagna of taco-y goodness! Just 20 minutes.

20 Minute Baked Cheesy Taco Pie

WHAT YOU NEED:
– 4 large flour tortillas (burrito sized)
– 1 jar black bean & corn salsa
– 1 package taco seasoning
– 3 c fiesta blend shredded cheese
– 1 lb lean ground beef or ground turkey
– optional toppings: sour cream, cilantro, olives, black beans, tomatoes, additional salsa and cheese, green onions

WHAT YOU DO:

Preheat oven to 400°F.

In medium-sized skillet, brown ground meat and drain then prepare according to taco seasoning package directions.

Once meat is cooked, pour a small amount of the mixture into bottom of a 2.5 quart round oven-safe casserole dish.

Place a soft tortilla on top of meat mixture.

Spread the tortilla with 1/4 c beef mixture, 1/4 c salsa and 1/4 c cheddar cheese.

– Repeat for each later and top with remaining cheese.

Bake in oven for approximately 15-20 min until cheese is melted and slightly browned.

Garnish with optional toppings, if desired, and serve.

recipebookandmorewordpress.com

 

recipe adapted from pintsizedtreasures.com

5 ingredient Baked Cheesy Taco Pie - it's like a circle lasagna of layered taco-y goodness! Just 20 minutes.

5 ingredient Baked Cheesy Taco Pie - circle lasagna of layered taco-y goodness! Just 20 minutes and only 5 easy ingredients. This one's a keeper.

5 ingredient Baked Cheesy Taco Pie - Just 20 minutes and easy ingredients. This one's a keeper.

 casserole dish

Here’s yet another freezer meal I tried: Cheesy Chicken Enchiladas. I froze both batches, but you could always prepare one right away, and freeze the extra! I used red sauce in the mixture of both, then topped one with green sauce, and the other with red. Because those are the 4 cans of sauce we had in the pantry. 😉

Cheesy Chicken Enchiladas - freezer friendly - make 2 batches and freeze the extra. Use green or red enchilada sauce (or 1 of each!)

recipe adapted from happymoneysaver.com

CHEESY CHICKEN ENCHILADAS (makes 2 batches)

WHAT YOU NEED:

  • 2 lbs boneless chicken breasts – uncooked
  • 1 large onion, diced
  • 6 c. shredded cheese (I used a mixture of of marble cheddar & Mexican style)
  • 20 flour tortillas
  • 4 cans enchilada sauce (red and/or green – I used 2 red for the mixture, and 1 red on top of one, and 1 green on top of the other ’cause that’s what was in our pantry) or homemade enchilada sauce
  • 1 can black beans, drained and rinsed
  • 1 7-oz can chopped green chiles, drained
  • Optional toppings/sides: sour cream, olives, salsa, lettuce, beans, rice

WHAT YOU DO:

If preparing right away…

  • Preheat oven to 350F.
  • Place raw chicken in a boiling pot of water. Boil for 20 mins, or until chicken is shreddable. Then using a cutting board and fork, shred the chicken.
  • In a mixing bowl, combine chicken, cheese, onion, chiles, black beans, and 2 cans enchilada sauce.
  • With a large spoon, fill each tortilla with mixture. Roll it up and place it in large baking dish with seams down (I used foil lasagna pans from the dollar store; 9×13 pans will also work). Repeat until all chicken mixture is used. Half of the enchiladas will be in one pan, and half in the second pan.
  • Pour one can of enchilada sauce over the top of each batch.
  • Bake 25-30 mins, until melted and bubbly. Add optional toppings/sides.

If freezing…

  • Place raw chicken in a boiling pot of water. Boil for 20 mins, or until chicken is shreddable. Then using a cutting board and fork, shred the chicken.
  • In a mixing bowl, combine chicken, cheese, onion, chiles, black beans, and 2 cans enchilada sauce.
  • With a large spoon, fill each tortilla with mixture. Roll it up and place it in large baking dish with seams down (I used foil lasagna pans from the dollar store; 9×13 pans will also work). Repeat until all chicken mixture is used. Half of the enchiladas will be in one pan, and half in the second pan.
  • Pour one can of enchilada sauce over the top of each batch.
  • Cover with heavy duty foil and label with a permanent marker. Wrap in plastic wrap (I put them in jumbo 2.5 gallon zipper bags). Store in freezer.
  • To prepare, bake from frozen, at 400F for 45-60 mins, until melted and bubbly. Add optional toppings/sides.

Cheesy Chicken Enchiladas - make 2 and freeze the extra.

From freezer to oven - CHEESY CHICKEN ENCHILADAS

Want to use homemade enchilada sauce instead? Try this:

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!

 

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

Here’s a recipe I used to make some individual-serving burritos. They are great to heat up just one or two at a time. Just heat from frozen in the microwave, and add your favorite toppings!

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

Cheesy Bean and Turkey Burritos

adapted from tasteofhome.com

WHAT YOU NEED:

  • 1 lb. ground turkey
  • 1 can enchilada sauce – here’s a recipe for homemade sauce
  • 1 can refried beans
  • 1 c. black beans, strained and rinsed
  • 1/4 c. water
  • 3 green onions, chopped
  • 4 1/2 Tbs. chili powder
  • 1 1/2 tsp. garlic powder
  • 3/4 tsp. Kosher salt
  • 4 c. shredded cheddar cheese
  • 15-20 flour tortillas (8-inch)
  • Optional toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes, etc.
  • For freezing: 15-20 paper towels (1 for each burrito), foil (I used a pop-up foil wrapper for each burrito), storage bags

WHAT YOU DO:

In a large skillet, brown the turkey over medium heat until cooked; drain.

Transfer turkey to a large pot, then mix in enchilada sauce, refried beans, black beans, water, onions, chili powder, garlic powder, salt, and cheese. Heat on med-high, until cheese melts then simmer for 20 mins.

Spoon the mixture on to tortilla shells, then roll into burrito shapes. Wrap each burrito in a paper towel, then in foil. Place in a zipper bag (I used a jumbo 2.5 gallon bag, which held all 15 burritos) and label with a permanent marker. Store in freezer.

To reheat, remove burrito(s) from freezer and remove foil. Heat in paper towel in microwave for 2-3 mins.

Makes 15-20 servings.

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

 

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave - from frozen!

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

 

Cheesy Bean & Turkey Burritos - make a giant batch and freeze individually. Re-heat however many you want in the microwave from frozen.

Homemade Tortillas - just 4 ingredients you probably already have. Great for tacos, burritos, quesadillas, and more! Want to make your own tortillas? Here’s an awesome recipe!

 

 

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!

 

fresh homemade salsa Fresh homemade salsa recipe

Here’s a delicious recipe I adapted from inthekitchenwithkp.com: Cheesy Oven Baked Beef and Bean Burritos.

I love a spicy kick so I used jalapeno cheddar burrito wraps, but you can use whatever flour tortillas you like.

jalapeno wraps for cheesy oven baked beef and bean burritos

WHAT YOU NEED:

  • 1 lb ground beef
  • 1 onion, chopped
  • 1 packet taco seasoning
  • 15-oz can refried beans
  • 1/2 c. sour cream
  • 8 oz shredded cheese
  • 1 package flour tortillas
  • 1 small can red enchilada sauce (or homemade sauce)
  • Optional–ingredients for toppings, such as corn, salsa, tomatoes, black olives, jalapenos, additional shredded cheese, sour cream, etc.

WHAT YOU DO:

  • Preheat oven to 350F.
  • Prepare meat according to the directions on taco seasoning packet. Add onions, refried beans, and stir together.
  • Remove from heat, stir in sour cream and half of shredded cheese.
  • Spoon approximately ½ c. of mixture in center of flour tortillas, then roll up and place seam-side down in a 9×13 baking dish lined with foil and sprayed with Pam.
  • Repeat with tortillas until filling is gone
  • Pour enchilada sauce on top of filled tortillas, coating tortillas lightly then bake for 25-30 mins until filling is heated through and edges of tortillas are crisp.
  • Remove from oven, top with remaining cheese and return to oven for 5 more mins.
  • Remove from oven, allow to sit for 5-10 mins. Before serving, add your favorite toppings.

beef and bean burritos

beef and bean burritos topped with salsa, sour cream, and tomatoes

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!

 

Easy Homemade Flour Tortillas - just 4 ingredients that you probably already have. Awesome for tacos, burritos, quesadillas, and gorditas. Want to be super fancy and make your own tortillas? Here’s an awesome recipe!

Greek Salad

Greek Salad (Photo credit: Katherine Martinelli)

I recently created some new recipes inspired by the Mediterranean Diet, and included them while tracking my Weight Watchers points.

I incorporated lots of fresh ingredients, ditching the processed foods, and included heart-healthy fats and oils.

The best part is they are quick and easy, and share lots of the same ingredients, so I could shop once and make lots of different variations with the same foods. 

Here’s what I came up with (photos to come)…

Artichoke Shrimp & Pasta Toss – 8 Weight Watchers Plus Points

Shrimp and Artichoke Salad – 6 Weight Watchers Plus Points

Spinach Salad with Feta Crumbles – 7 Weight Watchers Plus Points

Shrimp & Pesto Pasta Toss – 9 Weight Watchers Plus Points

I recently created some new recipes inspired by the Mediterranean Diet, and included them while tracking my Weight Watchers points.

I incorporated lots of fresh ingredients, ditching the processed foods, and included heart-healthy fats and oils.

The best part is they are quick and easy, and share lots of the same ingredients, so I could shop once and make lots of different variations with the same foods.

Here’s one I came up with (still working on the photos):

Mediterranean Artichoke Shrimp & Pasta Toss

WHAT YOU NEED:

  • 11 medium/large frozen pre-cooked shrimp, thawed
  • 2 oz. whole-grain penne pasta, cooked and cooled
  • Artichoke hearts, canned in water (to taste)
  • 5 grape tomatoes
  • 5 black olives

WHAT YOU DO:

While thawing shrimp in cold running water according to package directions, combine the remaining ingredients.

Toss in thawed shrimp and enjoy.

Entire serving: 8 Weight Watchers Plus Points

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