Slow Cooker Enchilada Casserole

Slow Cooker Enchilada Casserole

from iheartvegetables.com

Ingredients

  • 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

Directions

  1. 1

    Spray the slow cooker with nonstick spray

  2. 2

    Mix the beans, corn, taco seasoning, diced tomatoes, and half of the enchilada sauce.

  3. 3

    Add two tortillas to the bottom of the slow cooker.

  4. 4

    Top with half of the black bean and corn mixture.

  5. 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. 6

    Cook on high for 2- 2 1/2 hours or until the cheese is melted.