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crockpot enchiladas

Slow Cooker Enchilada Casserole

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 2 1/2 hours
  • Total Time: 0 hours
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican
  • Diet: Vegetarian


This slow cooker enchilada casserole is made with black beans and corn for a hearty, vegetarian dinner. You can assemble this recipe in just a few minutes, so this tasty meal is incredibly easy!


Units Scale
  • 6 fajita sized flour tortillas or 8 taco sized flour tortillas
  • 1 14oz can black beans, drained and rinsed
  • 1 14oz can corn, drained
  • 1 tablespoon taco seasoning
  • 1 10oz can diced tomatoes with green chilies, drained
  • 1 10oz can mild enchilada sauce, divided
  • 2 cups shredded cheddar cheese, divided


  1. Spray the slow cooker with nonstick spray
  2. Mix the beans, corn, taco seasoning, diced tomatoes, and half of the enchilada sauce.
  3. Add two tortillas to the bottom of the slow cooker.
  4. Top with half of the black bean and corn mixture.
  5. Top with 1/2 of the cheese cheese then repeat layering tortillas, black bean and corn filling, then tortillas, the remaining enchilada sauce, and remaining cheese.
  6. Cook on high for 2- 2 1/2 hours or until the cheese is melted.


    To lower the sodium, use a salt-free taco seasoning.