Slow-Cooker Vegetable Enchiladas with Poblanos and Beans for Two

Name: Slow-Cooker Vegetable Enchiladas with Poblanos and Beans for Two
Yield: Serves 2
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 and pepper; 4 (6-inch), corn tortillas

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Main Courses

Vegetables

Slow Cooker

SERVES2

WHY THIS RECIPE WORKS

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. First, we chose a hearty filling and bold flavors that work well in the slow cooker. N...

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