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What's Cookin Wednesday

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While working on The Pullman I was trying to come up with meals that we could enjoy without having to cook (because of course we had a full commercial kitchen we couldn't use!) This fit the bill perfectly.

Slow Cooker Enchiladas

1/2 yellow onion, diced small
1/2 bell pepper, diced small
1 16oz can black beans, drained and rinsed
1 cup frozen corn
2 tsp chili powder
1 tsp cumin
1 tsp salt
1 1/2 cups cheese, shredded and divided
2 16oz jars of your favorite salsa
12 6"-8" tortillas, flour or corn
Optional: 1 cup leftover meat

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it inot the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the reamining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.


This was yummy. I skipped the cheese at the end mainly because everyone ate when they were hungry and that wasn't at the same time. I didn't add any meat - but I think I actually used everything else in the recipe (WHOA! ;-))
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