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Black Bean Enchilada Casserole
Andre Lewis

Black Bean Enchilada Casserole

Corn tortillas turn into tender layers around black beans, corn and red sauce, but they shouldn't become one solid slab. Tear them to cover gaps instead of overlapping every inch. Rest the casserole uncovered before scooping so the layers stop sliding.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each black beans, drained and rinsed
  • 2 cups frozen corn thawed
  • 1 small red bell pepper diced
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 3 cups red enchilada sauce divided
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack cheese divided

Method
 

  1. Mix the black beans, corn, bell pepper, cumin and salt in a bowl.
  2. Spread 1/2 cup enchilada sauce over the bottom of a greased 6-quart slow cooker.
  3. Arrange four tortillas over the sauce, tearing them as needed to cover the bottom with minimal overlap.
  4. Layer on half of the bean mixture, 3/4 cup cheese and 3/4 cup sauce, then repeat with four more tortillas and the remaining bean mixture.
  5. Finish with the last four tortillas, remaining sauce and remaining cheese.
  6. Cover and cook on low until the center is hot and the peppers are tender, 3 to 3 1/2 hours.
  7. Turn off the cooker, uncover and rest the casserole for 20 minutes before scooping.