Slow Cooker Vegetarian Black Bean Enchiladas have been a huge hit on this site; and this sounds like a dinner the whole family will like. These enchiladas would be perfect to make in the Crock-Pot Casserole Crock Slow Cooker but you can also use a large oval slow cooker if that’s what you have!
I think these Slow Cooker Vegetarian Black Bean Enchiladas from The Kitchn might be the first slow cooker casserole to be featured on this site. Black bean enchiladas seem perfect for party fare, or they’d be a good Meatless Monday dinner idea most any time of year. The recipe starts with onion, chopped bell pepper, black beans, corn, and spices mixed together with cheese. That mixture is rolled into tortillas; then the enchiladas are layered in the slow cooker with salsa and cheese and “baked” without heating up the house. You can add meat to this recipe if you wish, but this vegetarian version also sounds great.
These Slow Cooker Vegetarian Black Bean Enchiladas were posted long before the Crock-Pot Casserole Crock Slow Cooker came out, but if I was making an enchilada casserole like this one now, I’d absolutely use my casserole crock for it. And if you’re looking for ideas for Christmas morning, don’t miss our picks for The BEST Slow Cooker Breakfast Casseroles for Christmas Morning!
Ingredients for Slow Cooker Vegetarian Black Bean Enchiladas:
- bell pepper
- canned black beans
- frozen corn
- chili powder
- flour or corn tortillas
- Optional leftover meat or chicken
Get the complete recipe for Slow Cooker Black Bean Enchiladas from The Kitchn.
Click to see all the Slow Cooker and Pressure Cooker Casserole Recipes that have been featured on this site!