Slow cooker black bean enchilada casserole

Name: Slow cooker black bean enchilada casserole
Prep time: 15 min
Cook time: 260 min
Total time: 275 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tsp olive oil; 2 cans black beans, drained and rinsed; 1½ cups frozen corn; 1 can diced tomatoes and green chiles, not drained; 1 tsp ground cumin; 1 tsp chili powder; ½ tsp garlic powder; ½ tsp salt; 2 cans red enchilada sauce; 10 corn tortillas; 2 cups Mexican blend cheese, divided; 3 green onions, thinly sliced (optional); ½ cup sour cream (optional)

Layers of corn tortillas, spiced black beans, sauce and cheese that you stack in the slow cooker and scoop out hours later like the easiest enchiladas ever.

275 min total
15 min hands-on
Follow-a-recipe easy
Serves 6
About $1.87 a serving
450 calories
Good the next day
Vegetarian
Gluten-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

2 cans black beans, drained and rinsed
1½ cups frozen corn
1 can diced tomatoes and green chiles, not drained
2 cans red enchilada sauce
10 corn tortillas
2 cups Mexican blend cheese, divided
3 green onions, thinly sliced (optional)
½ cup sour cream (optional)

From your pantry

1 tsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp salt

Each serving has about 450 calories, 22 g protein, 58 g carbs and 16 g fat, and costs about $1.87 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No black beans? Pinto beans or kidney beans work.
No frozen corn? Canned corn works.
No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
No green onions? Chives work.
No sour cream? Plain Greek yogurt works.

Steps

Tap an underlined word for a quick explanation.

Rub the inside of the slow cooker with the oil.
Stir the beans, corn, Rotel with its juice, cumin, chili powder, garlic powder and salt together in a big bowl.
Spread ½ cup of the enchilada sauce over the bottom of the slow cooker and cover it with a layer of tortillas, tearing them to fit.
Dolly’s tip: Torn pieces are fine. Nobody sees this layer.
Spoon on a third of the bean mixture, with ½ cup sauce and sprinkle with ½ cup cheese.
Repeat the layers twice more: tortillas, beans, sauce, cheese. Keep the last ½ cup of cheese for the top.
Cover and cook on Low for 3 to 4 hours, until it bubbles around the edges.
Timer: 180 min
Sprinkle the last ½ cup cheese over the top, cover, and cook 10 more minutes, until it .
Timer: 10 min
Turn off the slow cooker, take off the lid, and let it sit 15 minutes before you scoop.
Timer: 15 min
Dolly’s tip: Straight from the pot it’s soupy. This wait is what makes it hold together.
Scoop onto plates and top with green onions and sour cream.