Slow Cooker Veggie Enchilada Casserole
Ingredients
- 2 x 16oz jars salsa or enchilada sauce
- 1 cup small red onion, diced
- 15 oz can black beans rinsed & drained
- 1 cup corn
- 2 cups Mexican blend cheese plus extra for top if desired
- 1 Southwest Fiesta blend
- 6 x 9" flour tortillas or x 8 smaller
- 1 tbsp cilantro chopped
- optional toppings - diced avocado sour cream
Instructions
Slow Cooker
- Layer 1/3 of the salsa on the bottom of the slow cooker
- In a large bowl mix the red onion, black beans, corn, 1/3 of the cheese, & Southwest Fiesta blend
- Divide the mixture equally between the tortillas and roll each tortilla up
- Place a single layer of the stuffed tortillas lengthways on top of the salsa 5) top the layer of tortillas with 1/3 salsa, 1/3 of the cheese
- Repeat with another layer of tortillas and top with the final layer of 1/3 salsa & 1/3 cheese
- Cover and cook on HIGH for 2-3 hours or LOW for 6 hours
- Remove the lid & broil for 3 minutes if you like color on top
- Sprinkle with cilantro & optional toppings
Oven Cook
- In a 9x13-inch baking dish layer 1/3 of the salsa on the bottom
- In a large bowl mix the red onion, black beans, corn, 1/3 of the cheese, & Southwest Fiesta blend
- Divide the mixture equally between the tortillas and roll each tortilla up.
- Place a single layer of the stuffed tortillas lengthways on top of the salsa
- Top the layer of tortillas with 1/3 salsa, 1/3 of the cheese
- Repeat with another layer of tortillas and top with the final layer of 1/3 salsa & 1/3 cheese
- Cover with aluminum foil & bake at 400°F for 20 - 25 minutes
- Remove the foil for the final 5 minutes of cooking