1 (15oz)black beans, rinsed and drained
1 (14.5oz)diced tomatoes, drained
1 (10oz)frozen whole kernel corn
1/2 c chopped onions
1/2 c chopped green or red pepper
1 jalapeno pepper, seeded,and finely chopped
1 (19oz)enchilada sauce
1 (10.34)cream of chicken soup
2 c milk
1 1/2 c shredded monterey jack
1 c shredded cheddar

Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a crock.

In a mixing bowl whisk enchilada sauce and cream soup.

Gradually whisk in the milk until mixture is smooth.

Pour in crock.

Cover and cook on LOW heat for 6-8 hours.

Add cheese and stir until melted.

Top with sour cream, guac and tortilla chips.

GOOD STUFF!!!!!!!!!!!!!

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Avoid Fruits~N~Nuts....you are what you eat!!!

I'm always looking for new crockpot recipes, thanks