Ingredients

The following ingredients have 4 Servings
  • 2 cups black beans (this is 1 can + 1/4 cup, rinsed and drained)
  • 14.5 ounces fire roasted diced tomatoes with juice
  • 10 ounces red enchilada sauce
  • 1 medium onion (chopped)
  • 2 medium carrots (peeled and chopped)
  • 4 celery stalks (chopped)
  • 4 ounces diced green chilies
  • 4 cups water/vegetable/chicken broth (I use water plus a vegetable bullion cube)
  • 1/3 cup cilantro (chopped + more for garnish)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 cups frozen corn
  • mozzarella cheese for garnish (optional and not included in calorie count)
  • avocado for garnish (optional and not included in calorie count)

Instruction

  • In a large slow cooker, add black beans, fire roasted tomatoes, enchilada sauce, onion, carrots, celery, green chilies, broth/water, cilantro, cumin, and chili powder. Stir to combine. Cover and cook on low for 6+ hours.
  • About 20 minutes before serving, add corn, stir, cover and cook on high for 20 minutes.
  • Spoon into bowl, add cilantro, cheese, and avocado for garnish if desired. Serve immediately.