These Slow Cooker Vegetarian Enchiladas are a delicious and easy way to enjoy a meatless meal packed with flavor. The slow cooker does all the work, simmering the enchilada filling to perfection, while you can focus on other tasks. With a combination of black beans, corn, diced tomatoes, and spices, these enchiladas are hearty and satisfying. Perfect for a busy weeknight dinner or a weekend gathering with friends!
Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz diced tomatoes. 1 small onion, diced. 1 bell pepper, diced. 1 cup enchilada sauce. 1 cup shredded cheese. 1/4 cup chopped cilantro. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8-10 small flour tortillas.
Instructions: Pepper, onion, bell pepper, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper should all be put into a slow cooker along with black beans. Make sure to stir everything together well. Put the lid on top and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the vegetables are soft. Warm the oven up to 190C 375F. Put a layer of the vegetable mix on the bottom of a baking dish that has been greased. Put some of the vegetable mix on each tortilla, then roll them up and put them in the baking dish seam-side down. Pour any vegetable mixture that's left over the rolled tortillas. Place cheese shreds and chopped cilantro on top. Put the enchiladas in an oven that has already been heated up for 20 to 25 minutes, or until they are hot all the way through and the cheese is melted and bubbly. Serve hot, and if you want, top with more cilantro.
Prep Time: 15 minutes
Cook Time: 240 minutes
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