Black Bean, Corn & Summer Squash Enchiladas

Black Bean, Corn & Summer Squash Enchiladas
Servings: 6 Active Time 25 mins Total Time 3 hrs


  • 1 cup canned reduced-sodium black beans, drained and rinsed
  • 1 cup fresh or frozen yellow corn kernels, thawed
  • 1 small yellow squash, finely chopped (1 cup)
  • 2 green onions, thinly sliced, plus more for serving
  • 2 tablespoons chopped fresh cilantro, plus more for serving
  • 2 teaspoons chili powder
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded Monterey jack cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 2 cups salsa
  • 12 7 inches flour tortillas
  • Sliced radishes for serving, optional

Make It

1. In a medium bowl, stir together the black beans, corn, squash, green onions, cilantro, chili powder, garlic, cumin, coriander, and pepper. Stir in 1/2 cup each of the Monterey jack and cheddar cheeses.

2. Coat a 6-qt. slow cooker with cooking spray. Spread 1/2 cup of the salsa over the bottom of the cooker. Spoon 1/4 cup of the black bean filling into one tortilla, roll it up, and arrange it, seam side down, in the slow cooker. Fill and roll 5 more tortillas and arrange them in a single layer in the bottom of the slow cooker. Spread 1/2 cup of the salsa over the tortillas, and sprinkle with 1/4 cup each of the Monterey jack and cheddar cheeses.

3. Fill and roll the remaining tortillas, and arrange them on top of the tortillas in the slow cooker to form a second layer. Spoon any leftover filling along the sides. Spread the remaining 1 cup of salsa over top. Sprinkle with remaining cheese. Cover and cook on high for 2 to 2 1/2 hours, or until the vegetables and tortillas are tender and center reaches 165 degrees F.

4. Turn off the slow cooker, pull out the insert (if it comes out), and remove the lid. Let stand 5 minutes. Top with additional green onions, cilantro, and radishes.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 466, Fat, total (g): 18, chol. (mg): 35, sat. fat (g): 9, carb. (g): 57, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 9, sugar (g): 5, pro. (g): 19, vit. A (IU): 1391, vit. C (mg): 7, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 30, Cobalamin (Vit. B12) (µg): , sodium (mg): 981, Potassium (mg): 361, calcium (mg): 431, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.