10 Small gluten free corn tortillas
2 cups shredded cheese
1 ½ cups gluten free enchilada sauce (like La Victoria®)
½ cup gluten free salsa
1 tsp. ground cumin
2/3 cup green onions, chopped
1 (15 oz.) can black beans, rinsed & drained
Sour cream, optional topping
Diced tomatoes, optional topping
Sliced black olives, optional topping
Spray a 3½ to 4 qt. slow cooker with non-stick spray. Mix enchilada sauce, salsa, and ground cumin in a medium sized bowl. Dip two tortillas in the sauce and place in the slow cooker (they will overlap). Layer ingredients in this order: 1 to 2 Tablespoons of chopped green onions, ¼ cup sauce, 1/3 cup black beans, 1/3 cup cheese. Create 3 more layers in the same order for a total of 4 layers. For the 5th layer, only use dipped tortillas, green onion, sauce, and beans (NO CHEESE). Cover and cook on LOW for 3 to 4 hours or until sauce is bubbling on the sides. Remove cover and sprinkle with remaining cheese. Cover and cook on LOW just until cheese is melted. Turn off slow cooker and if you have a removable insert, take it out of the slow cooker, and place on a heatproof surface. Remove lid and let sit, uncovered for about 15 minutes to firm up before serving.
*If desired, add cooked shredded chicken or ground beef with more sauce to the layers.