Easy Slow Cooker Black Bean Casserole

8 Mar

This is a great recipe to come out of our (short-lived) Meatless Monday experiment.  Now, I don’t want to say that Meatless Monday is over. It’s just that we’ve found it difficult to maintain a totally meatless day.  However, we have been making a few meatless meals on a regular basis, and that has helped with our overall decrease in meat intake.  This is my easy-to-make favorite.  So cheap, so easy, and so tasty!  It tastes great on top of some cilantro-lime rice (a create-your-own-Chipotle-bowl, if you will), but also is so filling by itself. 

Adapted from My Recipes — see here.

Serves 6; 8 points per serving


  • 3 cups water
  • 1 16 oz. jar of hot salsa
  • 16 oz. of dried black beans
  • 6 oz. of shredded low-fat cheddar cheese
  • OPTIONAL: 1/2 tablespoon of chopped chipotles in adobo


  1. Rinse off and pick through the black beans.  Dump the black beans into the slow cooker.
  2. Stir water, salsa, and chipotles in adobo if using.
  3. Set slow cooker on high and cook for 6 hours.
  4. After the slow cooker is done, top with cheese.  Set slow cooker on high and cook for 15 minutes.  
  5. Stir cheese in throughout the black beans so that the whole mixture is melty and gooey and all combined.
  6. Serve!


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