Crock Pot Black Bean Enchiladas

Hello my friends! Wow, summer got away from me! Sorry about my super long absence. I’ve been out and about and on vacation rather than in the kitchen. I’m trying to get back on track this week. I’ve been meaning to make this recipe for a while now and I finally did it tonight! Enchiladas are one of my favorite foods, so I figured it was time to give it a go in the trusty Crock Pot. I’m really glad I did!

Crock Pot Black Bean Enchiladas
Crock Pot Black Bean Enchiladas
Enchilada goodness for you!

Prep Time: 30 minutes

Cook Time: 3 hours, 0 minutes

Yield: 4

  • 1/2 onion, chopped
  • 1/2 bell pepper, chopped (any color)
  • 16 oz can of black beans, drained
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 and 1/2 cup Mexican cheese, shredded
  • 16 oz salsa
  • 16 oz (ish) can of enchilada sauce (I used a green one)
Combine onion, pepper, black beans, corn, spices and 1/2 cup of cheese in bowl. Mix well. Add some salsa to mix. Line the bottom of your Crock Pot with salsa. At this point I ran out of salsa and switched to the enchilada sauce. Take 1 tortilla and fill with mix. Roll and place in Crock Pot. Make rows of the tortillas. I used a round 4 quart Crock Pot which yielded 2 tortillas per row. When you finish a row, sprinkle cheese and sauce on top. Do another layer. Repeat until you run out of fixings or tortillas. Cook on high for 2-4 hours. Mine were done well at 3 hours. Enjoy!
Crock Pot Black Bean Enchiladas in the Crock Pot
Here’s what it should look like before you turn on the Crock Pot.


Review: This is amazing! I am so happy I tried it. I have about 4 servings worth to get me through the week! 


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