Crock Pot Vegetarian Black Bean Enchilada Stack

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Crock Pot Vegetarian Black Bean Enchilada Stack

Cook Mexican at home in your slow cooker with my Crock Pot Vegetarian Enchilada Casserole recipe!

Crock Pot Vegetarian Enchilada Casserole recipe / Running in a Skirt

Hi guys!

I’m fairly certain we’ve established my love of Mexican food here… but just in case you are new… I have a first-class Mexican food addiction.  I could eat a breakfast burrito for breakfast, tacos for lunch and a burrito for dinner without blinking an eye.  I could have an IV of salsa and still want more of it.  It’s a problem.

So needless to say when I was cleaning up my diet and wanting to learn to cook healthier food at home, I started by trying to figure out how to create some of my favorite Mexican food dishes at home… or at least the flavors of those dishes.  At that time I was also working the early morning shift so cooking in the Crock Pot was a must!

I quickly came up with and refined my Crock Pot Vegetarian Enchilada Casserole recipe.

Isn’t it a beaut???

Crock Pot Vegetarian Enchilada Casserole recipe / Running in a Skirt

So no, you will not exactly see something like this at a Mexican restaurant… but it does have all the flavors and instead of making tedious enchiladas I just stacked all the ingredients to get the same effect.

My Crock Pot Vegetarian Enchilada Casserole recipe is basically layers of corn tortillas, a homemade black beans and tomatoes mixture, and low-fat cheese.  It’s healthier because instead of ALL THE CHEESE it has black beans and some veggies.  Plus you can decide what type of cheese you’d like to include.

It’s crazy how easy it cooks up in the Crock Pot.  Look at those edges…. sheer perfection!

Crock Pot Vegetarian Enchilada Casserole recipe / Running in a Skirt

If you are in a hurry you can serve it with salsa and some plain greek yogurt from the fridge.

Or if you’re feeling FANNNCCCYYYYY you can top it like this.  Either way, it is totally delish.

Crock Pot Vegetarian Enchilada Casserole recipe / Running in a Skirt

This is one of those dishes I almost always have the stuff around to throw this together because I know it will be easy to make, taste amazing and handle my Mexican food craving for the day.

Because you control the ingredients it’s so much better than going out.

Crock Pot Vegetarian Enchilada Casserole recipe / Running in a Skirt

Bonus points because my Crock Pot Vegetarian Enchilada Casserole recipe reheats well for leftovers!  I know that from LOTS of experience.

I also make a very similar recipe in a casserole dish in the oven depending on my mood, so check that out too.


Love healthy vegetarian Mexican recipes?  Try these too!



Pin for later!


Crock Pot Vegetarian Enchilada Casserole recipe / Running in a Skirt

Crock Pot Vegetarian Black Bean Enchilada Stack

Julie Wunder
A healthier homemade enchilada stack! Made in a Crock Pot or slow cooker.
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Main Course, Vegetarian
Cuisine Mexican


  • 1 bell pepper, chopped
  • 1 small sweet onion, chopped
  • 1 teaspoon minced garlic
  • 1/2 teaspoon olive oil
  • 2 14.5 ounce cans reduced sodium black beans, rinsed and drained
  • 14.5 ounce can garlic fire roasted diced tomatoes
  • 4 ounce can green chilies
  • 1/4- 1/2 teaspoon salt, or to taste
  • 1/4- 1/2 teaspoon pepper, or to taste
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/4 - 1/2 teaspoon chipotle chili powder or cayenne pepper, optional
  • 12 small corn tortillas, taco sized
  • 1/2 cup salsa or your favorite enchilada sauce
  • 2 cups reduced-fat Mexican cheese blend
  • Cooking spray
  • Toppings: Plain greek yogurt and salsa or sliced avocado, diced tomatoes, cilantro and green onions


  • Spray a large oval Crock Pot with cooking spray.
  • In a non-stick skillet over medium heat, sauté the pepper and onion in the olive oil 3-5 minutes until they are tender and the onions are turning translucent. Sprinkle with some of the salt, pepper, and seasonings. Add the garlic and cook for 30 seconds or until fragrant.
  • Add the drained black beans, can of tomatoes and green chilies. Let simmer for 5-10 minutes on medium-low heat. Add the rest of the seasoning and salt and pepper to taste.
  • Start the enchilada stack by laying a single layer of tortillas on the bottom of the Crock Pot.
  • Add 1/3 of the black bean mixture to the top of the tortillas. Layer 1/4 of the cheese on top of that. Add two more layers of the same thing.
  • Finish off the stack with another layer of tortilla, the salsa or enchilada sauce and the last of the cheese.
  • Cook on low for 3-4 hours.
  • Garnish and serve! Also great as leftovers.
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!




Your turn!

What’s your favorite type of food?

Do you Mexican food at home?

By | 2020-06-02T17:06:24-04:00 March 30th, 2017|All Vegetarian, Crock Pot Meals, Dessert, Food, Lunch, Vegetarian Meals|32 Comments


  1. Amanda January 23, 2020 at 1:01 pm - Reply

    Have you tried freezing the leftovers? Wondering how they’d thaw out after that and if it would be worth it.

    • JulieWunder January 23, 2020 at 1:16 pm - Reply

      I haven’t tried but I feel like it might be ok! The only thing I’m a little worried about are the corn tortilla. Let me know what happens if you try it!

  2. Kathy November 17, 2017 at 11:56 am - Reply

    Hi I am going to try this for Sunday dinner this week! I was thinking of adding spinach and or zucchini to it… Do you think it would add to much moisture and be soggy?

    • JulieWunder November 20, 2017 at 8:25 am - Reply

      Hi Kathy! Without testing it I’m not sure! If you do the zucchini, I’d salt it and let the water drain off like when you do zoodles. If you want some greens I think the dish would be great with a side spinach salad with my Avocado Lime dressing. That way you’d get the greens and know the recipe would turn out. Hope you enjoy it. –Julie

  3. Tammi October 18, 2017 at 7:59 pm - Reply

    I made this tonight for dinner. Instead of putting in crockpot (my husband dislikes crockpot food for some ungodly reason), I added more enchilada sauce between the layers and used a 9 x13 pan. I baked it for 20 minutes at 350 and it was delicious! Thanks for the great recipe!

  4. […] is another one of my favorite recipes that I make on repeat, much like my Crock Pot Enchilada Stack.  It’s the recipe I make when I just want to eat something good and don’t want to […]

  5. kimmythevegan April 7, 2017 at 10:55 pm - Reply

    This sounds so good!!! Gotta love a good crockpot meal, especially if it’s Mexican!

  6. Miz Helen April 3, 2017 at 9:26 pm - Reply

    5 stars
    I can’t wait to try your awesome Enchilada Casserole, it looks delicious! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
    Miz Helen

  7. vicki April 3, 2017 at 4:31 pm - Reply

    This looks really good!

  8. Mary Ellen | VNutrition April 3, 2017 at 8:34 am - Reply

    I totally need to try this method. You have such awesome crockpot ideas. I used to love Mexican food – it’s a bit harder now b/c I can’t eat cheese but I can sub in some dairy-free ones and be all set. 🙂 Thanks for some great inspiration!

    • JulieWunder April 9, 2017 at 5:29 pm - Reply

      Totally! I haven’t really worked with it before… does it melt like regular cheese? I’ve got a vegan Black Beans and Rice coming out this week!

  9. Farrah April 2, 2017 at 6:31 pm - Reply

    I want something hot to eat right now! It was nice outside earlier but now it’s cooling down again. This would be the perfect comfort food!

  10. Kristy from Southern In Law April 2, 2017 at 4:05 am - Reply

    Yummmmm! This looks incredible! I really, really need to try this soon!

  11. Blane Sherer March 30, 2017 at 8:29 pm - Reply

    I bet this is one of your all time favorites.

  12. […] Friday: Crock Pot Enchilada Stack by Julie – made this many times, always want it again!  […]

  13. […] night, I welcomed home my real Valentine with a delicious crock pot dinner. I made this crock pot Black Bean Enchilada Stack from Julie @ Running in A Skirt. So […]

  14. 20 Easy Go-To Dinner Recipes March 30, 2015 at 6:01 am - Reply

    […] Black Bean Enchilada Stack by Running in a Skirt […]

  15. […] I’ve even contemplated how an IV of salsa would work. […]

  16. Lazy Labor Day & Weekly Meal Plan September 2, 2014 at 6:31 am - Reply

    […] Friday: Crock Pot Enchilada Stack by Julie – made this many times, always want it again!  […]


  18. Bethany April 6, 2014 at 4:56 pm - Reply

    I’m trying this one now and taking some over to some friends as the husband is recovering from surgery. Also, I bought a pair of the Juli shoes but the tag/stitching on top of the heel is a killer. I can barely walk in them because of that…does it get better?!

    • JulieWunder April 7, 2014 at 8:05 pm - Reply

      Hey Bethany! I hope you friends liked this dish!
      I don’t have that problem with the shoes, I feel awful that you do! The elastic on mine was a little tight at first, but it loosened up. I think I have a tough spot on my heel there b/c I have several shoes that fit that way. If they don’t get better, I’d call the company and ask to send them back. They shouldn’t jab into your foot! Let me know if they don’t accommodate you.

  19. Crock Pot Challenge Roundup March 3, 2013 at 6:38 pm - Reply

    […] Crock Pot Black Bean Enchilada Stack […]

  20. […] from: Julie @ Running in a Skirt, who also did the […]

  21. Sarah February 28, 2013 at 2:26 am - Reply

    Looking forward to trying this recipe this week! Do you think it would work well with wheat tortillas instead of corn tortillas?

    • JulieWunder February 28, 2013 at 6:52 pm - Reply

      This one is super yummy. I use corn because I like the consistency and how they hold up in crock pot. I’m not sure how wheat would do– but certainly it wouldn’t be bad?

  22. crystal J February 9, 2013 at 2:27 am - Reply

    This looks supper yummy! I think I have everything to make it, too!

    Miss you!

  23. [email protected] February 8, 2013 at 5:50 pm - Reply

    This looks awesome Julie!!

  24. Melissa @ Freeing Imperfections February 8, 2013 at 4:37 pm - Reply

    This is right up my alley! I too love Mexican food. To me, it’s always appealing. I like the idea of layering the tortillas. It’s like Mexican lasagna! I’ll have to try this soon 🙂

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