Black Bean and Corn Enchiladas (Oven or Slow-Cooker)

Update 8/27/17: I finally updated this recipe and took new pictures! I think I've made these hundreds of times since I originally posted this recipe back in 2012!

Update 4/18/13: This recipe was originally posted as just a slow-cooker recipe. While these are great in the slow cooker, I have since made them several times in the oven, and I found I prefer to bake them. So now this recipe has directions for both the slow-cooker, but also the oven (which is the way I prefer them). Don't get me wrong, they're still great in the slow-cooker!





You will need the same ingredients whichever way you prepare them, except for you'll only need 1 jar of salsa if you bake them in the oven.

1 small onion, diced (I use red onion)
1 small bell pepper, diced (any color)
1 can black beans, 16 oz, drained and rinsed
1 c frozen corn
2 tsp chili powder
1 tsp cumin
1 tsp salt
2 cups cheese, shredded/divided (I usually buy the 2% shredded Mexican)
2 jars of your favorite salsa (16 oz each) (or only 1 jar if baking in oven)
8 ten inch flour tortillas (or you can use corn tortillas)

If preparing in oven:
In a large skillet over medium heat, spray, and add onion and bell pepper. Saute about 2-3 minutes. Add black beans, corn, and spices. Stir and cook an additional 2-3 minutes until heated through. Remove from heat, then add a cup of the cheese, and about 1/2 c salsa.

Pour about a 1/2 cup of salsa into the bottom of a sprayed 9x13" baking dish and spread around. Scoop the black bean mixture into a tortilla, roll it, and place in dish. Repeat with the rest of the tortillas and mixture. Pour the rest of the jar of salsa over the top of the enchiladas. You should have some of the bean/corn mixture left, so just sprinkle that on top. Cover with foil and bake at 400 degrees for 20 min. Serve with whatever extras you like. I always use a little light sour cream.


If preparing in slow-cooker:
In a bowl, mix together the onion, bell pepper, black beans, corn, chili powder, cumin, and salt, and 1/2 a cup of the cheese. Pour about a cup of salsa (half the jar) into the bottom of crock pot and spread around. Scoop the black bean mixture into a tortilla, roll it, and nestle it into the bottom of the crock pot. Repeat with 3 more enchiladas, Pour another cup of salsa over this layer and sprinkle it with about 1/2 c of cheese. Repeat by rolling 4 more enchiladas and creating a second layer, then topping again with remaining salsa and cheese.

Cover and cook on low for 6 hours. You can also cook on high for 2-4 hours, which is supposed to be a little better than cooking on low. I did low because I let it cook while I was at work.

Original recipe found here.


Our fave tortillas - only 70 cal!


Right before I popped them in the oven. 

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