Cook Once, Eat Twice! Black Bean Soup & Enchiladas

Cook Once, Eat Twice! Slow Cooker Black Bean Soup & then make Enchiladas with the leftover soup!

I love easy weeknight meals that can be transformed the next day into something totally different.  It just doesn’t feel like leftovers that way and the kids are excited even though in reality it is leftovers.  So, I challenge you to cook once and eat twice with these super easy and affordable recipes using black beans.  Plus, keep reading…I have a wonderful giveaway for you after the recipe!!!

I’ve partnered with Libby’s for a couple recipes, giveaways, and a twitter party this fall.  Libby’s is on a mission to solve your dinner dilemmas, including your busy family’s needs for a quick, nutrious supper and I’m here to help too!  As one of Libby’s experts, I’m really focused around how you how you can put a meal on your family’s table that’s both delicious and affordable.

Slow Cooker Black Bean Soup

I love how easy my Black Bean Soup comes together in a slow cooker.  It takes only 6 hours and is super affordable because it is meat free; however, the flavor of the soup is so amazing that you won’t miss the meat!  The next day, kick up the black bean soup by turning it into enchiladas.  Less than 30 minutes to the table and it tastes amazing!  The enchiladas are cheese free (except for a little goat cheese that I added to the top), but feel free to add cheese or keep it off all together.  They are fabulous no matter what!

Black Bean Enchiladas made from leftover black bean soup

My Black Bean Soup recipe is only around $1 per serving.  Now, I’d say that’s a pretty affordable and easy supper to get you back into the groove of school, hectic schedules, and life!

 Cook Once, Eat Twice! Slow Cooker Black Bean Soup & then make Enchiladas with the leftover soup!

Cook Once, Eat Twice! Black Bean Soup & Enchiladas
  • 4 (15 oz) cans Libby's Organic Black Beans
  • 1 can (15 oz) can Libby's Organic Corn, drained
  • 1 cup cup salsa
  • 2 tsp chili powder
  • 2 tsp cumin
  • 5 tbls chopped green onions
  • 4 tbls chopped cilantro
  • salt & pepper
  • optional toppings: sour cream, cheddar cheese
  • leftover soup (at least 2 cups)
  • 8 corn tortillas
  • enchilada sauce (homemade or canned)
  • 2-3 green onions, chopped
  • optional: cheese, black olives
  1. In a 6 qt slow cooker combine beans, corn, salsa, chili powder, and cumin. Cook on low for 4-6 hours. 30 minutes before serving, gently mash some of the beans (or remove about 1 cup of beans and liquid and puree in a blender, then return to slow cooker). Add cilantro and green onions and continue to cook for 20-30 minutes. Season with salt and pepper to taste.
  1. Preheat oven to 350F. Spray a 9x9 baking pan with non-stick cooking spray.
  2. Gently heat enchilada sauce in a 6 or 8 inch skillet over medium heat. Drain leftover soup in a colander.
  3. Warm one corn tortilla in the warmed enchilada sauce for about 30 seconds, making sure to cover the whole tortilla with sauce. Remove tortilla from sauce with tongs and set on a plate, scoop out a small portion of bean mixture onto tortilla, add some green onions (and black olives if desired). Roll up enchilada and place in prepared pan. Continue until all enchiladas are rolled and in pan.
  4. Use the remaining sauce to cover the rolled enchiladas. Top with cheese if desired. Bake at 350F for 10-15 minutes until heated through.

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Disclaimer: This post was made in partnership with Libby’s.  All opinions and thoughts are my own.  Giveaway is provided by Libby’s.

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  1. I made this last night, but I cheated.. I didn’t let it slow cook for 6 hours :/ I cooked it in the pot for about 40 minutes, while I crisped some tiny chucks of potato in the oven. Then I built my enchiladas-crispy potato pieces, black bean filing, small amount of light cheese and smothered them in enchilada sauce. HOLY COW this is amazing. Next time I’ll put in the slow cooker and let it simmer while at work. You are my hero. We loved it. Thank you!!

  2. The black bean soup sounds really good. I would love the KitchenAid Slow Cooker, too. Thanks for having this contest.

  3. My goodness… I love black beans and this recipe looks delicious! I like soups and slow-cookers, and the two go sooo well together :)

  4. This would be a great recipe to try on a cold day in the winter especially when the kids have so many activities so you have the next night’s dinner squared away!

  5. I love black beans after living in Brazil for several years. They are so good and good for you. I look forward to trying this recipe out.

  6. Oh gosh, I love me some Black bean soup! Paired with enchiladas!? YUM! Gosh, I hope I win a slow cooker so I can try this for myself.

  7. The look and color of the results looks great. I’m interested in giving it a go: especially with trying the Libby’s Organic Black Beans.

  8. I LOVE recipes that do double duty! If I can stretch it into a second meal or make enough to freeze a portion for a later date I’m a happy girl!

  9. Delicious. It’s vegan as well. I like that you have an idea for the left overs already. Wish I knew what to do with my leftovers.

  10. These recipes look great! I want to try them out since I think it would go over well with my family! Thanks for sharing it.

  11. Delicious! I love multiway meals that you cook once, then make other things out of the leftovers…my family’s not too big on leftovers, but I’m too frugal (and busy!) to cook every night, so meals like these are such a great option. Will definitely be making this one.

  12. They both sound great, but I’m honestly not much of a soup maker or eater. However, I have no problems using all of it for the enchiladas!

  13. This looks good. I can’t serve anything spicy to these people, so I’d have to cut down on the chili powder, but otherwise, I think they’d like it.

  14. I love the cook once, eat twice concept. My family does it all the time!
    Plus, this recipe has foods and flavors that my family loves.

  15. I am trying to add more beans to our diet so I will definitely have to try this one. Plus I love that it makes two meals. Gotta love cooking once and eating twice!

  16. I used to have Cuban Black Bean soup when I lived in Florida and loved it. This recipe sounds wonderful and I’ll be trying it out for us.

  17. It looks delicious and like a meal that my family would love eating.
    In fact we could have soup one night and enchiladas the next so it would serve as two meals for us and less cooking for me.


  18. Love slow cooking recipes. This recipe is great for the upcoming seasons. Love this recipe and can always substitute meat for something else (for variety).

  19. I love slow cooker cooking! So easy to put all the ingredients in and forget about…until the aroma starts to spread through the air. Both of the recipes sound really good and pretty healthy too! I think personally I would prefer the soup though. Can’t wait to try it :)

  20. I have never really been tempted by a black bean soup recipe, but yours looks great! And then to be able to make the enchiladas is a bonus!

  21. The recipe looks and sounds dellicious and with my being a working mom on the go this is something I am going to try.

  22. Definitely looks delicious- I love enchiladas but never tired making them myself; I may just have to give this a shot tho! And I love anything that can be made with a slow cooker so the soup is a winner as well lol

  23. This looks amazing. I love black bean soup especially with a hard boiled egg. I also love that you can make 2 meals in 1. Saves money!

  24. everyone I cook for likes Mexican food so this is something I would try…being a slowcooker recipe makes it even better

  25. I like the recipe because being vegan, it’s sometimes hard to come up with meals that don’t take oodles of time with prep. This is two for one!

  26. this would be great to make my family all gets off late so it would be nice to have something cooked when we already got home

  27. I think this recipe looks great and I love that it’s meatless. I think if I were to try it I would add a few more veggies to the mix.

  28. This recipe sounds wonderful to my Tex Mex loving taste! I really like recipes that extend to different meals. It’s a great time and money saver.

  29. I would like to try the soup recipe – except maybe leave out the cilantro. For some reason I just don’t like the flavor of cilantro.

  30. It sounds so delicious! Though I wonder if I can substitute (or even omit) the onions since I can’t have them.

  31. This looks like a great meal that the whole family can enjoy. I love making soup especially since it is getting fall weather. This would be great to have before going to football games.

  32. The Black Bean Soup sounds yummy! I’ve had black beans in Mexican restaurants, but not the soup. Would love to try this.

  33. Love this recipe! It is so great when you can cook once and get two meals from it. Black beans have always been a favorite of mine.

  34. This looks delicious. Adding to this, the steps in making it is not really complicated. For the ingredients, it is easy to look for it in the local grocery store. I will definitely try this

  35. The soup just isn’t something that I know I wouldn’t like because of the ingredients. However I think I could substitute a couple of items and it would be more of something I would enjoy.

  36. My husband is not a big soup fan but he loves everything in your soup, so I’m sure he’d like it. And I know the enchiladas will be a hit. Great ideas!

  37. For homemade enchilada sauce, I combing El Pato Mexican style tomato sauce with mayo. That and a Mexican style meal is incomplete without cold Mexican beer.

    Hope to win!

  38. Its getting to be that time of year when hot soups are so nice to come home to in the slow cooker . The recipe sounds very good and something the entire family would enjoy. Thanks for the recipe

  39. I love black bean soup! I never thought about turning my leftovers into enchiladas! Thank you for the recipe!

  40. It looks good, i like how easy it looked to put together as well, something I would love and my husband would enjoy

  41. During the school year we live off our slowcooker!!!! I love this recipe and will have to try it for something new. :)


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