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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
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.
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.
