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 lasagna 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.
Slow Cooker Black Bean Enchilada Casserole
- 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
- 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.