This Crock Pot Vegetarian Enchilada Casserole recipe is the perfect healthy Mexican recipe to make at home in your slow cooker. Loaded with layers of corn tortillas, black beans, tomatoes, bell peppers, onions, and cheese, this Crock Pot Enchilada recipe is a healthy dinner that's as easy as it is tasty!
Toppings: Plain greek yogurt and salsa or sliced avocado, diced tomatoes, cilantro and green onions
Instructions
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 taco 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 taco 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 ⅓ of the black bean mixture to the top of the tortillas. Layer ¼ 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.
Notes
Serve this Crock Pot Vegetarian Enchilada Casserole with your favorite toppings like plain greek yogurt, salsa, avocado, cilantro, or tomato.Storage and LeftoversThis Crock Pot Vegetarian Enchilada Casserole recipe reheats well for leftovers. Like many casseroles or lasagna recipes, I think it actually gets better reheated the second day. Store any leftovers in an airtight container in the refrigerator for up five days.