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 cilantro
- 2 cups shredded cheese
Instructions
- Spray slow cooker with nonstick spray.
- In a separate bowl, mix all ingredients except for 1 cup of shredded cheese.
- Place the mixture in the slow cooker and top with the reserved shredded cheese.
- Cover and cook on high for 2-3 hours or on low for 4-5 hours.
Notes
For extra spice, leave some seeds in the jalapeño.
Use your favorite type of cheese for topping; Monterey Jack or Cheddar work well.
Serve with sour cream and avocado for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 45mg