Slow Cooker Black Bean Enchilada Casserole

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 lasagna almost more than a 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.

Print Recipe

Slow Cooker Black Bean Enchilada Casserole

Satisfying and savory, this slow cooker black bean enchilada casserole provided my family with a hearty, healthy dinner that was so tasty and easy to make.

Prep Time15 mins

Cook Time4 hrs

Total Time4 hrs 15 mins

Course: Main Course

Servings: 6 servings

Author: Joanie Zisk

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• (3) 15 ounce cans of black beans, rinsed and drained
• 3 cups packed fresh baby spinach
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 24 ounce jar of your favorite salsa
• 9 large flour tortillas
• 1 cup cheddar cheese

Instructions

• Heat the oil on medium heat in a large skillet. Add the onions to the pan and cook for 2 minutes.
• Add the garlic and cook for 2 minutes more.
• Stir in the cumin, salt and pepper.
• Add the beans and cook for 2 minutes.
• Stir in the spinach until it just begins to wilt, about 2 minutes.
• Remove pan from heat and set aside.
• Place 1/2 of the jar of salsa on the bottom of the slow cooker and spread.
• Place 3 of the tortillas on top of the salsa (or use more so that the salsa is covered)
• Place a scoop or two, (depending on the size of your slow cooker) of the bean and spinach mixture on top of the tortillas.
• Place 3 more tortillas on top of the bean and spinach mixture.
• Repeat the layers until you've used all of the ingredients and ending with a layer of tortillas on top.
• Top with the remainder of the salsa and the cheddar cheese.
• Place the lid on the slow cooker.
• Cook for 4 hours on low.