You may have noticed that I haven’t been posting as many Slow Cooker Sunday recipes. It’s for a few reasons, one of them, I am running low on recipes. Quite a few of the recipes I have shared have been from this cookbook. While I haven’t tried them all, there are some dessert recipes I would like to try, I have tried those that sounded most appealing to me. Another reason, a lot of the recipes I come across are usually for 6- 10 servings, great if you are cooking for 2 or more people, but, since I cook for just myself that’s way too many leftovers. Don’t get me wrong, I love leftovers (especially since it means I don’t have to cook everyday),but, after eating the same thing for lunch & dinner after two or three days it just doesn’t taste the same by the 5th or 6th time eating it. And yes, I could start working on creating my own recipes, but, I am more comfortable creating recipes for stovetop and oven cooking. So, I did some research and came across the answer, a slow cooker cookbook with recipes geared towards 2 people. No more leftovers for days and days and days.
There’s a little bit of everything in this cookbook. A section on poultry, beef, breakfast, desserts and even seafood. Although, I always avoid making seafood in my slow cooker. I feel like since seafood cooks fast enough there’s no reason to slow cook it. Also, seafood odors can linger and cooking it in a slow cooker for hours on end may not be that delightful. So, I am geared with a new cookbook and ready to start using my smaller slow cooker to whip up some delicious meals that won’t be lasting me days on end.
First up, I made a Corn and Bean Enchilada Bake.
In a medium bowl I combined a chopped tomato, chopped onion, minced garlic, a minced jalapeno pepper, a can of black beans and corn.
After spraying the insert of my slow cooker with cooking spray I layered the ingredients for the enchilada.
I poured salsa verde in the bottom of the slow cooker. While the cookbook does include a recipe for homemade salsa verde I decided to go the easier route and used store bought. I then topped the salsa with 3 corn tortillas, overlapping them. I poured half of the bean mixture over the tortillas and topped it with more salsa verde and finally shredded cheese. I repeated the layers once more and then covered the slow cooker and set it to cook on low for 6 hours.
After the six hours the cheese had melted and the tortillas were soft. And I had the perfect sized meal for 2 lunches and 1 dinner.
Corn and Bean Enchilada Bake
1 yellow onion, chopped
1 jalapeno pepper, minced
1 large tomato, seeded and chopped
3 garlic cloves, minced
1 14oz. can black beans, drained and rinsed
1 8.5oz. can yellow sweet corn
1 1/4 cups salsa verde
6 corn tortillas, taco style
2/3 cup Mexican blend shredded cheese
In a medium bowl combine the first 6 ingredients.
Spray the insert of a slow cooker with cooking spray.
Pour 1/3 cup of salsa verde in the bottom of the slow cooker.
Place three of the tortillas in the slow cooker overlapping them. Pour half of the bean mixture over the tortillas and the top with half of the remaining salsa and half of the cheese. Repeat the layers, ending with the cheese.
Cover and cook on low for 6 hours.
Recipe from The Complete Slow Cooking for Two Cookbook