Crock Pot Vegetarian Enchilada Casserole recipe / Running in a Skirt

Crock Pot Vegetarian Black Bean Enchilada Stack

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


  • 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


  1. Spray a large oval Crock Pot with cooking spray.
  2. 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.
  3. 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.
  4. Start the enchilada stack by laying a single layer of tortillas on the bottom of the Crock Pot.
  5. 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.
  6. Finish off the stack with another layer of tortilla, the salsa or enchilada sauce and the last of the cheese.
  7. Cook on low for 3-4 hours.
  8. Garnish and serve! Also great as leftovers.