J
JaneServings:
4-6
Prep time:
00:10
A cheesy, homely, comfort dish for an easy school night supper
Ingredients
- 2 x 16oz jars salsa (or enchilada sauce)
- 1 cup (small) red onion, diced
- 15oz can black beans, rinsed & drained
- 1 cup corn
- 2 cups Mexican blend cheese
- 1 Southwest Fiesta blend
- 6-8 flour tortillas
- 1 tbsp cilantro, chopped
- optional toppings - diced avocado, sour cream
Instructions
- Slow Cook: 1) Layer 1/3 of the salsa on the bottom of the slow cooker 2) in a large bowl mix the red onion, black beans, corn, 1/3 of the cheese, & Southwest Fiesta blend 3) Divide the mixture equally between the tortillas and roll each tortilla up 4) Place a single layer of the stuffed tortillas lengthways on top of the salsa 5) top the layer of tortillas with 1/3 salsa, 1/3 of the cheese 6) repeat with another layer of tortillas and top with the final layer of 1/3 salsa & 1/3 cheese 7) cover and cook on HIGH for 2-3 hours or LOW for 6 hours 8) remove the lid & broil for 3 minutes if you like color on top 9) sprinkle with cilantro & optional toppings
- Oven Cook: 1) In a 9x13-inch baking dish layer 1/3 of the salsa on the bottom 2) in a large bowl mix the red onion, black beans, corn, 1/3 of the cheese, & Southwest Fiesta blend 3) Divide the mixture equally between the tortillas and roll each tortilla up 4) Place a single layer of the stuffed tortillas lengthways on top of the salsa 5) top the layer of tortillas with 1/3 salsa, 1/3 of the cheese 6) repeat with another layer of tortillas and top with the final layer of 1/3 salsa & 1/3 cheese 7) Cover with aluminum foil & bake at 400°F for 20 - 25 minutes 8) Remove the foil for the final 5 minutes of cooking
