How To Make Vegetarian Crockpot Enchiladas Recipe
A delicious and hearty meal that’s perfect for vegetarians, made with enchilada sauce, black beans, and corn.
Serves:
Ingredients
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno, seeded and minced
- 1 tsp of chili powder
- 1 tsp of cumin
- 1 tsp of garlic powder
- 1/4 cup of chopped cilantro
- 1 can of enchilada sauce
- 8-10 tortillas
- 1 cup of shredded cheese
Instructions
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In a crockpot, combine black beans, corn, onion, bell peppers, jalapeno, chili powder, cumin, garlic powder, cilantro, and enchilada sauce.
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Cover and cook on high for 4 hours.
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Preheat oven to 375°F.
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Place a heaping spoonful of the mixture down the center of each tortilla and roll up, placing seam side down in a 9×13-inch baking pan.
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Pour remaining sauce over the top of the rolled up tortillas and sprinkle with shredded cheese.
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Cover with foil and bake for 30 minutes.
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Garnish with chopped cilantro and serve.
Nutrition
- Calories : 472kcal
- Total Fat : 13g
- Saturated Fat : 5g
- Cholesterol : 23mg
- Sodium : 907mg
- Total Carbohydrates : 72g
- Dietary Fiber : 14g
- Sugar : 9g
- Protein : 21g
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