Slow Cooker Black Bean Enchilada Casserole

Black bean enchilada casserole layered with corn tortillas, enchilada sauce, corn, cheddar, and cumin, then slow-cooked until hot and bubbling.

Prep: 15 min · Cook: 150 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 2 15-ounce cans black beans
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup corn
• 1.5 cups cheddar cheese
• 1 teaspoon ground cumin
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Drain and rinse the black beans. If using frozen corn, thaw it; if using canned corn, drain it. (about 5 min)
2. Stir the cumin, salt, and pepper into the enchilada sauce. (about 1 min)
3. Spread a thin layer of sauce in the slow cooker. Layer 4 tortillas, half the beans, half the corn, one-third of the remaining sauce, and one-third of the cheese. Repeat with the remaining 4 tortillas, beans, corn, sauce, and cheese, finishing with cheese. (about 8 min)
4. Cover and slow-cook on High for 2 to 3 hours, until the casserole is hot throughout, the cheese is melted, and the sauce is bubbling around the edges. (about 150 min) — High
5. Turn off the slow cooker and rest the casserole, covered, for 10 minutes before serving. (about 10 min)