This meatless crockpot meal is full of flavor and easy to prepare. Black bean enchiladas come together with simple ingredients and minimal hands-on time—perfect for busy weeknights.
Slow Cooker Black Bean Enchiladas
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes
Ingredients
- 1/2 yellow onion diced small
- 1/2 bell pepper diced small (any color)
- 1 16- ounce can black beans drained and rinsed
- 1 cup frozen corn
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 1/2 cups cheese shredded and divided – we like monterey jack
- 2 16- ounce jars of your favorite salsa
- 12 6 ”-8” tortillas flour or corn
- Optional: 1 cup leftover meat – chicken pork, hamburger, or shredded beef
Instructions
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In a medium bowl, combine the diced onion, diced bell pepper, drained black beans, frozen corn, chili powder, cumin, salt, and 1/2 cup of the shredded cheese. Add 1 cup of salsa to the bottom of the slow cooker and spread it evenly.
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Place about 1/3 cup of filling down the center of a tortilla, roll it up tightly, and arrange it seam-side down across the bottom of the slow cooker. Continue rolling and placing tortillas until the bottom is covered. Pour another cup of salsa over this layer and sprinkle with 1/2 cup of the cheese.
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Make a second layer with the remaining filling and tortillas. Top with one more cup of salsa. Reserve the remaining 1/2 cup of cheese to add at the end of cooking. Cover and cook on HIGH for 2–4 hours. In the last 15 minutes, sprinkle the reserved cheese over the top and allow it to melt.
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Serve warm, offering extra salsa on the side. Leftovers keep in the refrigerator for up to one week.
Notes
For a gluten-free version, use corn tortillas instead of flour.
Servings: 4 -6
Author: Amanda
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