Are you craving a mouthwatering Mexican meal without spending hours in the kitchen? Get ready to revolutionize your dinner routine with these incredible Slow Cooker Veggie Enchiladas! Imagine coming home to a delicious, piping-hot meal that practically cooks itself - no culinary expertise required. These enchiladas are packed with nutritious vegetables, protein-rich black beans, and explosive flavors that will transport your taste buds straight to a cozy Mexican kitchen, all while you sit back and relax.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 8 corn tortillas
- 2 cups mixed vegetables (spinach, mushrooms, bell peppers)
- 1 can enchilada sauce
- 1 cup shredded cheese (optional)
- 1 can black beans, rinsed and drained
- 1 teaspoon cumin
Instructions
- Prepare your ingredients by washing and chopping mixed vegetables into small, uniform pieces. Drain and rinse black beans thoroughly.
- In a mixing bowl, combine chopped vegetables, black beans, cumin, and half of the enchilada sauce. Mix well to ensure even seasoning.
- Warm corn tortillas slightly to make them more pliable. This can be done by briefly microwaving or warming on a skillet.
- Lay out each tortilla and fill with vegetable and bean mixture. Roll tightly and place seam-side down in the slow cooker.
- Pour remaining enchilada sauce over the rolled enchiladas, ensuring they are well-covered.
- If using cheese, sprinkle shredded cheese on top of the enchiladas.
- Cover slow cooker and set to low heat. Cook for 4 hours until vegetables are tender and enchiladas are heated through.
- Once cooking is complete, carefully remove enchiladas using a spatula. Serve hot, optionally garnishing with fresh cilantro or additional cheese.
Tips
- Vegetable Prep is Key: Chop your vegetables into uniform, small pieces to ensure even cooking and consistent texture throughout the enchiladas.
- Tortilla Technique: Warm your corn tortillas briefly before rolling to prevent cracking and make them more pliable. A quick 10-15 second microwave or light skillet warming works perfectly.
- Sauce Coverage Matters: Make sure to thoroughly coat your enchiladas with enchilada sauce to keep them moist and flavorful during the slow cooking process.
- Cheese Optional but Recommended: If you're a cheese lover, sprinkle it on top for a melty, golden finish that adds extra richness to your dish.
- Don't Overcrowd: Arrange enchiladas in a single layer in your slow cooker to ensure even heating and prevent them from sticking together.
- Garnish for Glory: Fresh cilantro, extra cheese, or a dollop of sour cream can elevate your enchiladas from good to absolutely spectacular!
Nutrition Facts
Calories: 100kcal
Carbohydrates: 17g
Protein: 4g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 3mg
