Stacked Crock Pot Enchiladas

Name: Stacked Crock Pot Enchiladas
Prep time: 7 h 15 min
Cook time: 7 h 15 min
Total time: 7 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 454 grams black beans, drained; 454 grams kidney beans, drained; 411 grams diced tomatoes and green chilies, undrained; 1 teaspoon chili powder; 12 corn tortilla; 118 milliliters green bell pepper, chopped; 1 teaspoons ground cumin; 454 grams lean ground beef; 473 milliliters monterey jack cheese; 237 milliliters onion, chopped; 0 teaspoons pepper; 1 teaspoons salt; 79 milliliters water

Stacked Crock Pot Enchiladas is a gluten free main course. This recipe serves 4. One serving contains 786 calories, 58g of protein, and 26g of fat. A mixture of beans, salt, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 7 hours and 15 minutes. This recipe is typical of Mexican cuisine.

Ingredients

Servings:

454grams

black beans, drained 454grams

kidney beans, drained 411grams

diced tomatoes and green chilies, undrained 1teaspoon

chili powder 12

corn tortilla 118milliliters

green bell pepper, chopped 1teaspoons

ground cumin 454grams

lean ground beef 473milliliters

monterey jack cheese 237milliliters

onion, chopped 0teaspoons

pepper 1teaspoons

salt 79milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.