The aroma coming from the kitchen as I walked into the house quickly reminded me of why I love my slow cooker so much. I don’t tend to use it often enough and every time I do, I ask myself why on earth it’s been so long. Slow cookers are busy mother’s dream appliance, to be sure. Not much beats placing all of the ingredients into the base of the pot in the morning and coming home at the end of a long day to the sight and smell of a hearty home cooked meal. Simplicity at it’s finest.
After making this wonderfully easy black bean enchilada casserole for dinner the other evening, I think I might just keep my slow cooker out on my counter to remind me to use it quickly again. This casserole was a bit of a spur of the moment recipe and it didn’t need to cook all day. In just four hours on a low setting this dinner was finished.
It reminded me of a black bean enchilada lasagne almost more than black bean enchilada casserole. But casseroles to me are more comforting and that was exactly what I was looking for. Healthy comfort food.
Tortillas were placed on top of a bed of chunky salsa and topped with a flavorful mixture of black beans, onions, garlic and spices alongside a scattering of wilted spinach. After layering all of the ingredients, I covered this vegetarian casserole with more salsa and cheddar cheese.
Satisfying and savory, this slow cooker black bean enchilada casserole provided my family with a hearty, healthy dinner that was so tasty and a dream to make.