A good friend of mine, emailed me this easy Crockpot recipe. She is a great cook, and said this recipe is easy, and delicious. Cold days, aren’t over quite yet….and this is sure to warm us up!
You will need:
1 can (15oz) black beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, drained
1pkg. (10oz) frozen whole kernel corn
1 medium onion, chopped
1 small yellow, green, or red sweet pepper, chopped
1 small jalapeno chile pepper, seeded and chopped
1 can (19oz) enchilada sauce
1 can (10 ¾ oz) condensed cream of chicken soup
2 cups milk
1 cup shredded Monterey jack cheese (4 oz)
1 cup shredded cheddar cheese (4 oz)
Optional: sour cream, guacamole, tortilla chips
DIRECTIONS:
In a 3 ½ to 5 quart slow cooker, combine black beans, tomatoes, frozen corn, onion, sweet pepper, and jalapeno pepper. In a large bowl, whisk together enchilada sauce and soup, gradually whisk in milk until smooth. Pour sauce mixture over bean mixture. Cover: cook on low-heat setting for 6 to 8 or on high heat
setting for 3 to 4 hours. Prior to serving, add cheeses and stir until melted. If desired, top individual servings with sour cream, guacamole, and/or tortilla chips. Makes 6 servings