Step 1

Heat up a large saucepan on medium-high heat with one tablespoon olive oil. Add diced onion and cook until becomes translucent (2-5 minutes). Then add the red bell peppers and zucchini for an additional 3-5 minutes. Add the ground cumin, garlic powder and chili powder. Combine until well mixed and flavors are immersed.

Step 2

Turn heat to low. Add the can of black beans and Kernel Corn to the saucepan until well combined. Pour in 2 cups of the Red enchilada sauce. Save one cup of the sauce from the can for the topping of the casserole.

Step 3

Spray the bottom of slow cooker well with nonstick spray.

Step 4

Add one layer of tortilla to bottom (3 tortillas). Some tortillas will need to be broken in half to fit the slow cooker.

Step 5

Add 1/2 of vegetable mixture on top of corn tortillas to cover. Sprinkle with 1/3 of the cheese.

Step 6

Repeat another layer. (3 corn tortillas, 1/2 of the vegetable sauce and 1/3 of the cheese)

Step 7

Top with 3 more corn tortillas, then one cup of the enchilada sauce that you saved. Sprinkle withe the remaining cheese.

Step 8

There will also be leftover enchilada sauce as the recipe doesn't use the entire can, however you can save in a container for a few days as well! I typically use less than 3 cups so the large can works for this recipe.

Step 9

Place lid on top and cook on high for 2 hrs. Top with cilantro, diced tomato, and sliced avocado.