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Black Bean and Chicken Casserole - Slow Cooker

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Serves: 6

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Rate this recipe 4.4/5 (11 Votes)

Ingredients

  • 1/2 small onion, chopped
  • 1/2 red bell pepper, seeded and diced
  • 1 16-oz. can black beans, drained and rinsed
  • 1 cup shredded cooked skinless chicken
  • 1 tablespoon chili powder
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded Cheddar
  • 2 16-oz. jars tomato salsa
  • 12 corn tortillas
  • 1/2 cup sour cream, optional

Details

Adapted from myrecipes.com

Preparation

Step 1

Mix onion, bell pepper, beans, chicken, chili powder, garlic, salt and 1/2 cup cheese in a medium bowl.

Spread 1/3 of salsa in slow cooker.
Layer 6 tortillas on top, overlapping.
Top with half of filling, spread with 1/3 of salsa and sprinkle with 1/2 cup cheese.
Make a second layer with 6 remaining tortillas.
Top with remaining filling and salsa.
Reserve remaining 1/2 cup cheese.
Cover and cook on low for 2 to 4 hours.


During last 10 minutes of cooking, sprinkle with 1/2 cup cheese.
Cover; cook until cheese melts.
Spoon onto plates, top with sour cream, if desired, and serve.

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