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

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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.

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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

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3. Cook

Cook on:

• LOW 3–4 hours, or

• HIGH 2–2.5 hours

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

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4. Serve

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

• Sour cream

• Green onions

• More salsa

• Hot sauce

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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.

ANOTHER RECIPES

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:

Crockpot Barley Casserole

Crockpot Barley Casserole

Ingredients

• 1 cup pearl barley, rinsed

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 cups sliced mushrooms (button, baby bella, or mixed)

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 cup corn kernels (fresh or frozen)

• 1 can (14.5 oz) diced tomatoes, undrained

• 3 cups vegetable broth (or chicken broth)

• 2 tbsp butter or olive oil

• 1 tsp dried thyme

• 1 tsp dried parsley

• ½ tsp black pepper

• 1 tsp salt (adjust to taste)

• Optional: ½ cup shredded cheese (cheddar, Swiss, or mozzarella) for topping

• Optional: 1 cup cooked chicken or sausage chunks for a meat version

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Instructions

1. Prep the Base

Add the rinsed barley to the bottom of the slow cooker. Add onion, garlic, mushrooms, carrots, celery, and corn on top.

2. Add Liquids & Seasoning

Pour in the diced tomatoes with their juices and the broth. Add thyme, parsley, salt, pepper, and the butter or oil.

3. Slow Cook

Cover and cook on:

• LOW for 6–7 hours, or

• HIGH for 3–4 hours,
  until barley is tender and vegetables are softened.

4. Final Touches

Stir everything well. If you want it cheesy, sprinkle cheese on top, cover, and heat for 10–15 minutes more until melted.

5. Serve

Great as a main dish or a side with roast chicken, grilled sausage, or crusty bread.

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Tips & Variations

• Creamy Version: Stir in ½ cup cream or canned coconut milk at the end.

• Mediterranean Style: Add olives, spinach, and feta.

• Protein Boost: Add canned chickpeas, cooked beef, or shredded chicken.

• Broth Absorption: If it gets too thick, stir in ½–1 cup extra broth.

OTHER RECIPES

Ingredients:

* 1 cup uncooked pearl barley
* 1/2 cup V-8 juice
* 1/4 teaspoon white pepper
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 cup chopped mushrooms
* 2-1/2 cups vegetable broth
* 1/3 cup toasted pine nuts

INSTRUCTIONS
Combine all ingredients except pine nuts in a 3-4 quart slow cooker (do NOT use a larger crockpot). 

Cover and cook on low for 6-8 hours until barley and vegetables are tender. 

Sprinkle with nuts just before serving. 4 servings. Enjoy it !

VIDEO: