Layered Slow Cooker Enchiladas
- 1 of 1 In a large skillet, heat 2 tsp olive oil over medium-high. Add 1 large diced onion and saute until tender, 5 minutes. Add 1 cup fresh or frozen corn and 2 medium diced zucchini. Saute 2 minutes. Add 1 can (15.5 oz) drained and rinsed low-sodium black beans, 2 tbsp lime juice and 3/4 cup shredded sharp cheddar. Stir and remove from heat. Coat slow cooker with nonstick cooking spray and pour in one-third of a 15 oz can green enchilada sauce. Top with 2 corn tortillas (okay to overlap). Spread half the vegetables over tortillas. Top with 2 tortillas and one-third more enchilada sauce. Add remaining vegetables, 2 more tortillas and remaining enchilada sauce. Sprinkle with 3/4 cup shredded cheddar. Cover; cook on HIGH for 2 hours or LOW for 3 1/2 hours. Serve with sour cream.
Servings Per Recipe: 4
Per Serving: 6 g sat. fat, 35 g carb., 7 g fiber, 6 g sugar, 293 kcal cal., 13 g Fat, total, 12 g pro., 596 mg sodium