In a 3 1/2- to 5-quart slow cooker combine black beans, tomatoes, frozen corn, onion, sweet pepper, and jalapeno pepper. In a large mixing bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in cheddar and Monterey Jack cheese until melted. Ladle into bowls. If desired, top each serving with sour cream, guacamole, and tortilla chips.
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|Serving Size: 1 Serving (403g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 137 (39%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 37.9mg||12 %|
|Sodium 642mg||22 %|
|Potassium 574.5mg||15 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 28g|
|Protein 20.4g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 352
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