Slow-Cooker Vegetable Enchiladas with Poblanos and Beans for Two

Name: Slow-Cooker Vegetable Enchiladas with Poblanos and Beans for Two
Ingredients: 1 cup canned black beans, rinsed; 1 teaspoon canola oil; 1 poblano chiles, stemmed, seeded, and chopped; 1 onion, chopped fine; 2 garlic cloves, minced; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/8 teaspoon ground coriander; 1 cup jarred tomatillo salsa; 2 ounces Monterey Jack cheese, shredded (1/2 cup); Salt; pepper; 4 (6-inch) corn tortillas

www.americastestkitchen.com

Preparing enchiladas can be a labor-intensive endeavor, but it doesn't have to be. We streamlined this dish and turned it into a meatless weeknight meal.

Keywords

Main Courses
Vegetables
Slow Cooker

View full recipe on www.americastestkitchen.com

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