Best Slow Cooker Black Bean And Corn Enchilada Casserole Recipes

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SLOW-COOKER BLACK BEAN AND CORN ENCHILADA CASSEROLE



SLOW-COOKER BLACK BEAN AND CORN ENCHILADA CASSEROLE image

Categories     Bean     Cheese     Casserole/Gratin     Fall     Winter

Yield 5-7 people

Number Of Ingredients 6

One 19-ounce can (or larger) enchilada sauce, choose spiciness level to preference
14 to 16 corn tostada shells
One 15-ounce can black beans
One 15-ounce corn kernels (or 1 1/2 cups frozen)
10 ounces grated cheddar or Mexican cheese blend, or to liking
1 cup green olives, chopped fine

Steps:

  • 1. Add 3/4 cup of sauce to slow cooker insert and spread evenly over bottom. 2. Add remaining sauce to a bowl big enough to fit tostada shells. 3. Dip shells completely in sauce one at a time and place in slow cooker, covering bottom. You'll need about three shells per layer. You can avoid overlapping by breaking pieces to fill in gaps. 4. Sprinkle 1/4 of the beans and corn over shells and 1/5 of the cheese and olives. Repeat layering process three more times, then top with final layer of shells (you'll have five layers of shells in all). 5. Top with remaining cheese and olives and drizzle an additional 1/2 to 3/4 cup of sauce over top. Cook on low for 2 to 3 hours or on high for 45 minutes to 1 - 1/2 hours.

SLOW COOKER BLACK BEAN AND CORN ENCHILADA CASSEROLE



Slow Cooker Black Bean and Corn Enchilada Casserole image

My aunt made the best enchiladas, ever. They were super simple in that the filling only had two main ingredients, cheese and green olives, but they were always demanded for potlucks and other family gatherings. I adapted her version to a slow cooker and added black beans for a little protein and corn to add a little sweetness. This layered casserole isn't soupy so it's easier to serve, but you can add additional sauce to your liking.

Provided by @MakeItYours

Number Of Ingredients 6

1 can (19 ounces or larger) enchilada sauce, choose spiciness level to preference
14 to 16 corn tostada shells
1 can (15 ounces) black beans
1 can (15 ounces) corn kernels (or 1 1/2 cups frozen)
10 ounces grated cheddar or Mexican cheese blend, or to liking
1 cup green olives, chopped fine

Steps:

  • Add 3/4 cup of sauce to slow cooker insert and spread evenly over bottom. Add remaining sauce to a bowl big enough to fit tostada shells. Dip shells completely in sauce one at a time and place in slow cooker, covering bottom. You'll need about three shells per layer. You can avoid overlapping by breaking pieces to fill in gaps.
  • Sprinkle 1/4 of the beans and corn over shells and 1/5 of the cheese and olives. Repeat layering process three more times, then top with final layer of shells (you'll have five layers of shells in all). Top with remaining cheese and olives and drizzle an additional 1/2 cup to 3/4 cup of sauce over top.
  • Cook on low for 2 to 3 hours or on high for 45 minutes to 1 1/2 hours.

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