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Crockpot Vegetarian Enchiladas Recipe

Crockpot Vegetarian Enchiladas Recipe

Photos of Crockpot Vegetarian Enchiladas Recipe

How To Make Crockpot Vegetarian Enchiladas Recipe

A delicious vegetarian twist on a classic Mexican dish, made in a slow cooker for easy prep and maximum flavor.

Preparation: 15 minutes
Cooking: 4 hours
Total: 4 hours and 15 minutes



  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes, drained
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 1 jalapeno, diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 8-10 corn tortillas
  • 1 cup shredded cheddar cheese
  • Optional garnish: chopped cilantro, avocado, sour cream


  1. In a large bowl, mix together the black beans, corn, diced tomatoes, red bell pepper, red onion, jalapeno, garlic, chili powder, cumin, paprika, and salt.

  2. Grease your crockpot and spread a layer of the mixture on the bottom.

  3. Top with a layer of tortillas, cutting them to fit as necessary.

  4. Add another layer of the mixture on top of the tortillas.

  5. Repeat the layers, finishing with a layer of tortillas.

  6. Sprinkle cheese on top of the final tortilla layer.

  7. Cover and cook on low for 4 hours.

  8. Once done, garnish with cilantro, avocado, and sour cream if desired.


  • Calories : 425kcal
  • Total Fat : 16g
  • Saturated Fat : 8g
  • Cholesterol : 37mg
  • Sodium : 1054mg
  • Total Carbohydrates : 55g
  • Dietary Fiber : 14g
  • Sugar : 8g
  • Protein : 25g
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