Kamis, 22 Agustus 2019
This dish would possibly no longer win any magnificence contests, but I’ll say this: it’s heavily good. The tortillas get mushy and chewy throughout cooking, absorbing a few of the salsa and fitting the correct automobile for beans, corns, and masses of melted cheese. (And isn’t all of it concerning the melty cheese, really?)
These sluggish cooker enchiladas are one in every of my go-to foods when I’m out of tips and have some bits and leftovers to make use of up, they usually all the time hit the spot.
I also like that that is a vintage dump-and-cook slow-cooker recipe. It merely requires you to blend the filling and roll up the tortillas earlier than plugging within the cooker and strolling away. The onions soften throughout cooking and the flavors have masses of time to meld. It’s correct for occasions after I don’t desire to grimy much of dishes or treat an further step of pre-cooking vegetables.
These enchiladas are a private favorite. They’re no longer the sort of factor I’d serve to company — issues get a piece messy and less-than-photogenic when served from the sluggish cooker — but they’re most absolutely the sort of factor I adore consuming when it’s simply me, my husband, and a nice film to observe on the couch.
Some of you who’ve made this recipe over the years describe it as “mushy but delicious,” and I should agree with that assessment. Using tortillas which may possibly be a number of days vintage and a piece stale facilitates with this situation, and flour tortillas hang up higher than corn tortillas. But, to be fully honest, I sort of love that fairly mushy, chewy quality! It sounds like such a negative, I know, but this feels like alleviation foods to me. These enchiladas are the correct meal to scoop onto a plate and take to the couch. From your feedback and feedback, I recognise so much of you agree!
On the different hand, if you’d wish further vintage enchiladas (and I respect that), I suggest baking this recipe within the oven rather of the sluggish cooker. There are lessons for this on the cease of the recipe below.
Either way, I do wish you take pleasure in this recipe. Pick a nighttime time when the climate retains you internal and also you could have a nice film that’s ready to be watched.
Slow-Cooker Black Bean Enchiladas
1 small yellow onion (or 1/2 big onion), diced small
1 candy bell pepper, diced small
1 (16-ounce) can black beans, tired and rinsed
1 cup frozen corn kernels
2 teaspoons chili powder
1 teaspoon flooring cumin
1 teaspoon kosher salt
1 1/2 cups shredded Monterey Jack, colby, or different melting cheese, divided
2 (16-ounce) jars salsa, any kind
12 to 15 medium (6-inch or so) flour tortillas
Optional: 1 cup leftover meat or further veggies — chicken, pork, hamburger, beef, baked tofu, or roasted vegetables
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Place the onion, bell pepper, black beans, corn, chili powder, cumin, salt, 1/2 cup of the cheese, and meat (if using) in a medium bowl and stir to combine. Spread about 1 cup of the salsa over the backside of a 6-quart (or larger) sluggish cooker, sufficient to flippantly coat the backside with a piece bit of sauce.
Fill every of the tortillas with about 1/3 cup of the filling, roll them up as tightly as you can, and pack them seam-side down in one layer into the backside of the sluggish cooker. Don’t fear if some filling falls out — simply tuck it again in as soon as you could have got set the tortilla down.
When you entire the primary layer (you will make 3 layers), unfold about one other cup of salsa over the higher and sprinkle with about 1/2 cup of the rest cheese. Continue rolling the rest tortillas with the rest filling to make one further layer; should you could have leftover filling, sprinkle this over the top. Finish by means of means of pouring the 1 cup of the salsa flippantly over the higher of the enchiladas. Reserve the final 1/2 cup of cheese so as to feature later.
Cover and cook dinner on HIGH the placing for 2 to four hours. In the final 15 minutes of cooking, sprinkle the rest 1/2 cup of cheese over the top, re-cover the sluggish cooker, and end cooking. Serve the enchiladas with any remaining salsa.
Gluten-free enchiladas: Use gluten-free corn tortillas rather of flour tortillas. These tortillas have a tendency to fall aside a piece further throughout cooking, but I’ve tried them and the dish is nonetheless simply as tasty!
Cooking on LOW: You can cook dinner the enchiladas for longer (6 to 8 hours on the LOW setting), but I discover that the tortillas within the heart bounce to get very mushy whereas those touching the facets of the cooker get crispy. Still tasty, though!
Oven-baked enchiladas: To cook dinner those enchiladas within the oven, layer the rolled tortillas in a 9×13-inch baking dish and disguise with aluminum foil. Bake at 400°F for 20 minutes. Uncover, sprinkle with cheese, and bake exposed for an additional 5 to 10 minutes, till the cheese has melted and the dish is bubbling.
Smaller sluggish cookers: To make this recipe in a smaller (3-quart or so) sluggish cooker, halve the recipe and make 3 layers rather of 2.
Doubling the recipe: If your sluggish cooker is big enough, you may also double the recipe. Just proceed creating layers within the sluggish cooker and bake as usual.
Storage: Leftovers will preserve for as much as 1 week within the refrigerator.