Cheap Crockpot Black Bean Enchiladas

Ingredients (Budget-Friendly)

• 2 cans (15 oz each) black beans, drained & rinsed
  or 1½ cups cooked dried black beans

• 1 can (15 oz) corn, drained

• 1 can (10 oz) diced tomatoes with green chiles (like Rotel)

• 1 cup salsa (any cheap brand works fine)

• 1 small onion, diced

• 1–2 cups shredded cheese (cheddar or a cheap Mexican blend)

• 8–10 corn tortillas (or the cheapest flour tortillas you have)

• 1 can (10 oz) enchilada sauce — red or green

• 1 tsp chili powder

• 1 tsp cumin

• ½ tsp garlic powder

• Salt & pepper to taste

Optional but very cheap add-ins:

• ½ cup cooked rice

• ½ cup diced bell pepper

• 1 small can sliced olives

---

Instructions

1. Make the Filling

In a bowl, mix together:

• Black beans

• Corn

• Diced tomatoes

• Onion

• Salsa

• Chili powder, cumin, garlic powder

• Salt & pepper

This is your enchilada filling.

---

2. Layer Inside the Crockpot

Spray pot with oil. Then layer:

1. A thin layer of enchilada sauce

2. Tortillas (tear into pieces to cover bottom)

3. A layer of the bean filling

4. A sprinkle of cheese

Repeat layers in this order until ingredients are gone.

Finish with:

• Tortillas

• Enchilada sauce

• Cheese

---

3. Cook

Cook on:

• LOW 3–4 hours, or

• HIGH 2–2.5 hours

Everything just melts together into a “lasagna-style” casserole.

---

4. Serve

Scoop out portions like a casserole.
Top with anything cheap:

• Sour cream

• Green onions

• More salsa

• Hot sauce

---

Budget Tips

• Use dried black beans cooked in bulk — even cheaper.

• Use store-brand tortillas & cheese.

• Add leftover rice to stretch the dish further.

• Swap cheese with a smaller amount of queso fresco or omit & drizzle sour cream instead.

ANOTHERRECIPES

Ingredients:

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained (or 2 cups frozen corn)
• 4 ounces can diced green chilies, drained
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 cups shredded quesadilla blend cheese, divided
• 2 to 3 cups salsa
• 12 corn tortillas, warmed

Directions:
In a mixing bowl, mash the black beans with a potato masher or fork. Mix in the corn and green chilies. Stir in the ground cumin and salt. Last, add 1 cup of the shredded cheese and combine well.

Add about 1 cup of salsa to the base of the slow cooker and spread evenly on the bottom. Roll the bean-corn mixture into the warmed tortillas, dividing evenly. Place in the slow cooker seam side down, nestled tightly together. Pour the other cup of salsa over the top and then sprinkle the other cup of cheese on top.

Set the slow cooker on low and cook for 3 to 4 hours. Serve with a side of rice and/or salad. Enjoy it!

VIDEO: