Inauthentic but Tasty Tex-Mex Slow Cooker Black Bean Enchiladas

From: https://www.thekitchn.com/recipe-slow-cooker-black-bean-enchiladas-dinner-recipes-from-the-kitchn-127016




1 onion, diced
1 bell pepper (optional), diced
1 lb black beans, cooked or 4 cans of black beans [this is a lot more than original recipe]
1 cup frozen corn, optional
2 teaspoons chili powder (at least)
1 teaspoon cumin (at least)
1 teaspoon kosher salt
1.5 cups shredded Monterey Jack, colby, or cheddar
32 oz of salsa
12 to 15 medium tortillas or less larger tortillas
whatever else you want to throw in- vegetables or meat

Place the onion, bell pepper, black beans, corn, chili powder, cumin, salt, 1/2 cup of the cheese, and meat (if using) in a medium bowl and stir to combine. Spread about 1 cup of the salsa over the bottom of a 6-quart (or larger) slow cooker, enough to evenly coat the bottom with a bit of sauce.

Fill each of the tortillas with about 1/3 cup of the filling, roll them up as tightly as you can, and pack them seam-side down in a single layer into the bottom of the slow cooker. Don't worry if some filling falls out — just tuck it back in once you've set the tortilla down.

When you complete the first layer (you will make 3 layers), spread about another cup of salsa over the top and sprinkle with about 1/2 cup of the remaining cheese.

Continue rolling the remaining tortillas with the remaining filling to make one more layer; if you have leftover filling, sprinkle this over the top.

Finish by pouring the 1 cup of the salsa evenly over the top of the enchiladas. Reserve the last 1/2 cup of cheese to add later.

Cover and cook on HIGH the setting for 2 to 4 hours. In the last 15 minutes of cooking, sprinkle the remaining 1/2 cup of cheese over the top, re-cover the slow cooker, and finish cooking. Serve the enchiladas with any remaining salsa.