Black Bean and Sweetcorn Enchilada Pot

Instructions

1. 1

   Use vegetarian red enchilada sauce and cheddar labeled suitable for vegetarians. Drain and rinse the beans and measure the frozen corn; add it straight from frozen. Deseed and finely dice the pepper. Grate the cheddar, keeping 80 g refrigerated for the final stage.

2. 2

   Lightly grease the bottom and lower sides of an unheated 4-quart Crock-Pot insert with the oil. Spread 100 g of enchilada sauce across the bottom.

3. 3

   Mix the beans, frozen corn, diced pepper and cumin in a bowl. Use small corn tortillas, approximately 15 cm across and 200 g total, tearing them as needed to fit the cooker.

4. 4

   Layer four tortillas over the sauce, overlapping to cover the base. Add half the bean mixture, 200 g of sauce and 80 g of cheddar. Repeat with the remaining four tortillas, remaining bean mixture and remaining 200 g of sauce.

5. 5

   Cover and cook on HIGH for 2 hours 15 minutes, keeping the lid closed so the filling heats evenly and the tortillas soften.

6. 6

   Scatter the reserved 80 g of cheddar over the top. Cover and cook on HIGH for another 15 minutes, making the total cooking time 2 hours 30 minutes. Check that the center reaches 165°F/74°C with a food thermometer and the pepper is tender; continue on HIGH if needed to reach that temperature. Spoon into four portions.