Easy Slow Cooker Recipes: Black Bean Enchiladas

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Looking for easy slow cooker recipes? Here’s one of our favorites. Flavorful, fuss-free black bean enchiladas really hit the spot on a cool fall night.

 

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What you will need:

  • 1 can corn, drained
  • 1 can black beans, drained and rinsed
  • 2 tbsp. taco seasoning
  • 2½ cups salsa (we like salsa verde, but you can use any kind)
  • 9-12 small tortillas
  • 2 cups shredded cheddar cheese
  • 1 avocado, diced
  • ¼ cup sour cream
  • Fresh cilantro leaves

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  • In a medium bowl, mix the corn, black beans, taco seasoning, and ½ cup of the cheese.

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  • Spread a cup of salsa over the bottom of a slow cooker, enough to evenly coat the bottom.

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  • Fill each of the tortillas with about 1/3 cup of the filling, roll them tightly, and position them seam side down in the bottom of the slow cooker.

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  • Once you’ve added your first layer of filled tortillas, spread ½ cup of salsa and sprinkle on ½ cup of cheese over the tortillas.

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  • Next, add a second layer of filled tortillas and repeat the same process, topping them with salsa and cheese. If necessary, repeat with a third layer.

Note: If you’re using a 6-quart slow cooker, you will most likely have two layers with six tortillas each. If you’re using a 3-quart slow cooker (as we used), you should have three layers with three tortillas each.

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  • If you have filling left over, sprinkle that on top of your last layer. Place the lid on the slow cooker and cook on high for two to four hours.

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  • In the last 20 minutes of cooking, sprinkle the remaining ½ cup of cheese over the top and re-cover the slow cooker to finish cooking.

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  • Serve the enchiladas with any remaining salsa, as well as a dollop of sour cream, some avocado, and a sprinkling of cilantro.