SLOW COOKER BLACK BEAN ENCHILADA CASSEROLE

• (This is a post from my blog in 2013.) Lately I have been searching out some new slow cooker recipes and I have found some good ones.  This week I have decided to share them with you, my readers.  This one is from ZAGLEFT. (And now, 6 years later, I am sharing this again.)
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• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 3 15-oz. cans of black beans, rinsed and drained
• 3 cups packed fresh baby spinach
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 24-oz. jar of your favorite salsa
• 9 large flour tortillas
• 1 cup cheddar cheese

1. Heat the oil on medium heat in a large skillet. Add the onions to the pan and cook for 2 minutes.
2. Add the garlic and cook for 2 minutes more.
3. Stir in the cumin, salt and pepper.
4. Add the beans and cook for 2 minutes.
5. Stir in the spinach until it just begins to wilt, about 2 minutes.
6. Remove pan from heat and set aside.
7. Place 1/2 of the jar of salsa on the bottom of the slow cooker and spread.
8. Place 3 of the tortillas on top of the salsa (or use more so that the salsa is covered)
9. Place a scoop or two, (depending on the size of your slow cooker) of the bean and spinach mixture on top of the tortillas.
10. Place 3 more tortillas on top of the bean and spinach mixture.
11. Repeat the layers until you've used all of the ingredients and ending with a layer of tortillas on top.
12. Top with the remainder of the salsa and the cheddar cheese.
13. Place the lid on the slow cooker.
14. Cook for 4 hours on low.

 

Note: File Phot

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