Inspiration: If you read last week’s Cooking With Christie post, you know I (after a couple of months of trying to keep the house cool) was finally able to fire up my oven and bake all kinds of stuff. Whilst I was scratching this itch, I also fired up my crockpot — so I could maximize my time in the kitchen. (Which always makes me feel accomplished at the end of the day.) I also had in my possession a can of Heyday Canning Co.’s enchilada black beans I wanted to try out.

(BTW: I am not getting paid to advertise the product; I just found it at a grocery store and discovered I love it!)

So I fired up my phone and found this recipe on Spruce Eats….And it is excellent!!! Quick and easy to assemble, it’s a great make ahead meal. Even better, the spices from the black beans and what the recipe calls for hold up well to the low and slow cooking time for this dish. (Which does not always happen.)

My Helpful Hint: Because canned food often contains A LOT of salt, I suggest using no-salt-added canned tomatoes & corn – or – better yet, using fresh tomatoes to help cut it out. (Because you can always add salt if you want, but taking it away isn’t as easy.) And a squeeze of lime juice.

Why? Because the best way to eat this dish, my husband and I found, was to melt some cheese on top and eat it with corn chips! Which adds more than enough salt to the dish!

Christie: I can totally see Tuppence making a version of this recipe when her kids were young so they could get their veggies and she didn’t need to spend all day in the kitchen!

My 52 Weeks With Christie: A.Miner©2023