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Slow-Cooker Black Bean Enchiladas

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Ingredients

1/2 yellow onion, diced small

1/2 bell pepper, diced small (any color)

1 16-ounce can black beans, drained and rinsed

1 cup frozen corn

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon salt

1 1/2 cups cheese, shredded and divided - we like monterey jack

2 16-ounce jars of your favorite salsa

12 6"-8" tortillas, flour or corn

Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

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