Slow Cooker Black Bean Enchilada Casserole

A bowl of Slow Cooker Black Bean Enchilada Casserole topped with a layer of melted cheese with a spoon resting on the side of the bowl

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.

A closeup of a bowl of Slow Cooker Black Bean Enchilada Casserole topped with a layer of melted cheese

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.

A bowl of Slow Cooker Black Bean Enchilada Casserole topped with a layer of melted 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.

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.

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