Slow Cooker Black Bean Enchiladas

thekitchn.com

1 small yellow onion (or ½ large onion), diced small

1 sweet bell pepper, diced small

1 (16-ounce) can black beans, drained and rinsed

1 cup frozen corn

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon kosher salt

1 ½ cups Monterey jack, colby, or other melting cheese, shredded and divided

2 (16-ounce) jars salsa, any kind

12 to 15 medium (6-inch or so) flour tortillas

Optional: 1 cup leftover meat or extra veggies - chicken, pork, hamburger, beef, baked tofu, or roasted vegetables

Directions at thekitchn.com

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