Ingredients
Scale
- 6 oz tortilla chips, gently crushed
- 15 oz black beans, drained and rinsed
- 14.5 oz diced fire roasted tomatoes, drained
- 1 jalapeño, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 cup frozen corn
- 8 oz enchilada sauce
- 4 oz cream cheese, softened
- 1 tablespoon fresh chopped cilantro (or 1 teaspoon dried)
- 2 cups shredded cheese
Instructions
- Spray the slow cooker with nonstick spray.
- In a separate bowl, mix all ingredients together, reserving 1 cup of shredded cheese.
- Place the mixture into the slow cooker and top with the reserved shredded cheese.
- Cover and cook on high for 2-3 hours or low for 4-5 hours.
Notes
Feel free to customize with your preferred veggies or proteins.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low / 2-3 hours on high
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg