I know, I know. It’s supposed to be Slow Saturday. But I honestly completely forgot about blogging yesterday. I had the niggling sense that I had forgotten homework or something, but it just turned out to be this!
Thankfully this recipe works great on a Sunday since it cooks in just 4 hours, perfect to set up in the morning and have ready in time for lunch. Just fill tortillas with whatever you’d like (just black beans and salsa here), roll up, stick in a slowcooker set on low, and smother in enchilada sauce. The tortillas kind of fell apart a bit, but it was still a tasty meal. I served it with fresh salsa, Tofutti sour cream, corn chips, and Spanish recipe.