Thanks to one awesome groomsman, we are now the proud owners of a Cuisinart Slow-Cooker, and thus have decided to start a new tradition; Slow-Cooker Sundays!
This week we decided to make the Black Bean Enchilada recipe that I found posted on Apartment Therapy a while ago.
Since the recipe contained cheese we decided to use a couple of varieties of sheeps milk cheeses, a manchego, a gouda, and mitica. We also omitted the peppers, because I just don't like cooked peppers.
Overall, it was a super easy recipe to put together and just forget about for about 4 hours. However, the enchiladas broke up a lot, so it was hard to actually pull out one individual enchilada at a time. But it still tasted great. I think we might try this recipe again but next time include some shredded chicken.