Place the onion, pepper, sweet corn, black beans, chipotle paste, cumin, salt, coriander and lemon zest into a large bowl. Add a large handful of the grated cheese and mix well together.

Grease your Crock-Pot Slow Cooker bowl using a little vegetable oil.

Place some of the salsa into the base of your Crock-Pot Slow Cooker bowl, this should roughly just cover the base. Start to assemble the enchiladas, roughly divide the filling mixture between the 12 tortillas spooning this into the middle of each one.

Roll up the tortillas quite tightly, loosely folding over each end to keep the filling inside.

Place 1 on top of the salsa in the base of the bowl roughly in the middle, make sure you place seam side down. Snuggle a further 3/4 either side, again seam side down.
Spread a spoonful of salsa over each, sprinkle with grated cheese.
Repeat with the remaining filled tortillas, again finishing with salsa and cheese. Cover with the lid and cook on low for 3-4 hours until cooked through.
Serve piping hot.

Cooking Time

Low for 3-4 hours




  • 1 large onion, finely diced
  • 1 red pepper, finely chopped
  • 325g tinned sweet corn, drained
  • 1 x 380g carton/tin of black beans, rinsed then drained
  • 1tbsp spicy chipotle paste or hot chilli powder
  • 2tsps ground cumin
  • salt to taste
  • 2 large handfuls chopped coriander
  • 1 large lemon, zest only
  • 500g salsa
  • 500g grated mature cheddar
  • 12 floury tortillas wraps

To Serve

  • creamy guacamole
  • crunchy tortilla chips