Go Back
Easy Slow Cooker Vegetarian Enchiladas recipe photo
Print Recipe Save it for later

Slow Cooker Vegetarian Enchiladas

These Slow Cooker Vegetarian Enchiladas are a flavor-packed delight! Easy to prepare and perfect for any occasion.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1/4 cup chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon Mexican oregano
  • 2 cups vegetable stock
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 cup black beans, cooked
  • 1/4 cup cilantro, fresh, chopped
  • 1 lime juiced
  • 12 pieces corn tortillas
  • 1 cup cheddar cheese, reduced-fat, shredded divided in half
  • Sour cream, reduced-fat for serving
  • Cilantro, fresh, chopped for serving

Instructions

  • In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the flour and whisk until combined, cooking for about 1 minute to create a roux. Gradually whisk in the vegetable stock, then add the chili powder, garlic powder, salt, ground cumin, and Mexican oregano. Bring the mixture to a simmer, stirring frequently until it thickens slightly.
  • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  • In a mixing bowl, combine the sautéed onion, cooked black beans, chopped cilantro, and lime juice. Mix well to combine all the flavors.
  • To assemble the enchiladas, take a corn tortilla and spoon about 2-3 tablespoons of the black bean mixture into the center. Roll the tortilla tightly and place it seam-side down in the slow cooker. Repeat this process with all the tortillas.
  • Once all the tortillas are filled and arranged in the slow cooker, pour the prepared sauce over the top, ensuring all the enchiladas are well-coated. Sprinkle half of the shredded cheddar cheese on top.
  • Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
  • Once cooked, serve the enchiladas warm, garnished with the remaining cheddar cheese, a dollop of reduced-fat sour cream, and additional fresh cilantro.

Equipment

  • Slow Cooker
  • Measuring cups and spoons
  • Cutting board and knife
  • Mixing Bowl

Notes

  • These enchiladas can be made gluten-free with gluten-free corn tortillas and flour.
  • Feel free to add diced jalapeños or hot sauce for a spicy kick.
  • Store leftovers in an airtight container in the fridge for up to 5 days.