Description
This slow cooker enchilada casserole is made with black beans and corn for a hearty, vegetarian dinner. You can assemble this recipe in just a few minutes, so this tasty meal is incredibly easy!
Ingredients
Scale
- 6–9 corn tortillas
- 1 14oz can black beans, drained and rinsed
- 1 14oz can corn, drained
- 1 tablespoon taco seasoning
- 1 10oz can diced tomatoes with green chilies, drained
- 1 10oz can mild enchilada sauce, divided
- 2 cups shredded cheddar cheese, divided
Instructions
- Step: Spray the slow cooker with nonstick spray.
- Step: Mix the beans, corn, taco seasoning, diced tomatoes, and half of the enchilada sauce in a bowl.
- Step: Add two tortillas to the bottom of the slow cooker, tearing them if necessary to cover the surface.
- Step: Top with half of the black bean and corn mixture.
- Step: Add half of the cheese, then repeat the layers starting with tortillas, the remaining filling, and finally the remaining enchilada sauce and cheese.
- Step: Cook on high for 2 to 2 1/2 hours or until the cheese is melted.
Notes
To lower the sodium, use a salt-free taco seasoning. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 30 mg
Keywords: enchilada casserole, vegetarian, slow cooker, mexican, dinner