WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, April 17, 2013

SLOW COOKER BLACK BEAN ENCHILADA CASSEROLE


  • Lately I have been searching out some new slow cooker recipes and I have found some good ones.  This week I have decided to share them with you, my readers.  This one is from ZAGLEFT.

  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 3 15-oz. cans of black beans, rinsed and drained
  • 3 cups packed fresh baby spinach
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 24-oz. jar of your favorite salsa
  • 9 large flour tortillas
  • 1 cup cheddar cheese
  1. Heat the oil on medium heat in a large skillet. Add the onions to the pan and cook for 2 minutes.
  2. Add the garlic and cook for 2 minutes more.
  3. Stir in the cumin, salt and pepper.
  4. Add the beans and cook for 2 minutes.
  5. Stir in the spinach until it just begins to wilt, about 2 minutes.
  6. Remove pan from heat and set aside.
  7. Place 1/2 of the jar of salsa on the bottom of the slow cooker and spread.
  8. Place 3 of the tortillas on top of the salsa (or use more so that the salsa is covered)
  9. Place a scoop or two, (depending on the size of your slow cooker) of the bean and spinach mixture on top of the tortillas.
  10. Place 3 more tortillas on top of the bean and spinach mixture.
  11. Repeat the layers until you've used all of the ingredients and ending with a layer of tortillas on top.
  12. Top with the remainder of the salsa and the cheddar cheese.
  13. Place the lid on the slow cooker.
  14. Cook for 4 hours on low.


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