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Slow Cooker Black Bean Enchiladas - Ready to Eat Dinner

6 Servings Recipe By

Ingredients

  • 15 ounces drain and rinse Black Beans, Canned
  • 1 cup cook Brown Rice, Short-Grain
  • 1/3 cups Corn, Frozen
  • 1/3 cups dice Onion, Red
  • 10 fluid ounces Red Enchilada Sauce
  • 12 individual Flour Tortillas (6-inch/Small)
  • 1 cup Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 enchiladas
  • 414 Calories
  • 12g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 19mg Cholesterol
  • 1332mg Sodium
  • 61g Total Carb
  • 5g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit My Nourished Home for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine together black beans, rice, corn, red onion, and ⅓ of the enchilada sauce.
  2. Take each tortilla and drop a scoop onto the center, shaping it into a line and then tightly rolling it up. Repeat until all tortillas are filled.
  3. Place filled tortillas in a greased slow cooker, ensuring to place some cheese/ sauce between each layer.
  4. Pour remaining enchilada sauce on top then sprinkle with cheese.
  5. Cook for 1 hour on high or 2 hours on medium.
  6. Let cool.
  7. Divide among indicated number of bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.

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