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.
Serves:
Ingredients
- 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
Instructions
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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.
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Grease your crockpot and spread a layer of the mixture on the bottom.
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Top with a layer of tortillas, cutting them to fit as necessary.
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Add another layer of the mixture on top of the tortillas.
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Repeat the layers, finishing with a layer of tortillas.
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Sprinkle cheese on top of the final tortilla layer.
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Cover and cook on low for 4 hours.
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Once done, garnish with cilantro, avocado, and sour cream if desired.
Nutrition
- 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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