Listen, we all need those super easy weeknight dinners, right? The kind that still taste amazing, even though you don’t have hours to spend cooking? Well, let me introduce you to my secret weapon: **Slow Cooker Bean and Cheese Enchiladas**! They’re unbelievably easy to make, and the flavor? Seriously, you won’t believe it. Promise!
I’m a total slow cooker fanatic, always have been. They’re perfect for those crazy days when you’re running around and still want a home-cooked meal. I stumbled upon this **Slow Cooker Bean and Cheese Enchiladas** recipe a while back, and it’s become a total family hit. Now, it’s my go-to for those busy weeknights when everyone is doing their own thing. The best part? Practically zero cleanup. Score!
Why You’ll Love These Easy Slow Cooker Bean and Cheese Enchiladas
Okay, so besides being absolutely delicious (duh!), let me tell you why these **Slow Cooker Bean and Cheese Enchiladas** are going to become your new best friend. Seriously, I’m not kidding!
- Ridiculously Easy Prep: Seriously, it’s dump-and-go! No elaborate steps here.
- Minimal Cleanup: One slow cooker is all you need. Fewer dishes, more happy smiles.
- Totally Customizable: Add cooked chicken, beef, or whatever you’re craving!
- Perfect for Meal Prepping: Make a big batch and have lunch (or dinner!) ready all week. I always have these in my fridge ready to go!
Ingredients You’ll Need for Slow Cooker Bean and Cheese Enchiladas
Alright, let’s get down to it! You won’t believe how simple the ingredients are for these amazing **Slow Cooker Bean and Cheese Enchiladas**. You probably have most of them already, which is a total win!
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced (fresh garlic is always best, trust me!)
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained (feel free to mix up the beans based on your fave!)
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder (I like a little extra, but start with this!)
- 1/2 teaspoon cumin
- Salt and pepper to taste (season to YOUR liking!)
- 10-12 corn tortillas (I almost always use corn, but use whatever type you love!)
- 2 cups shredded cheddar cheese (or a Mexican blend, yum!)
- Enchilada sauce (use your favorite brand… or make your own! )
Step-by-Step Guide: How to Make Slow Cooker Bean and Cheese Enchiladas
Okay, friends, let’s get cooking! These **Slow Cooker Bean and Cheese Enchiladas** are surprisingly easy, I promise. Follow these steps, and you’ll be chowing down in no time! Remember, don’t rush, and have fun!
Preparing the Bean Mixture
First up, let’s get that amazing bean filling ready. Grab your skillet and heat the olive oil over medium heat. Toss in that chopped onion and cook it up until it gets nice and soft – about 5 minutes. You know, when it starts to look a little translucent. Then, add the minced garlic and cook for just another minute; careful not to burn it! Next, dump all the beans (pinto and black!), the diced tomatoes and green chilies, chili powder, cumin, salt, and pepper right into your slow cooker. Give it a good stir to mix everything up. Easy peasy!
Assembling the Slow Cooker Bean and Cheese Enchiladas
Alright, time to get those enchiladas looking beautiful! First, pour a thin layer of your favorite enchilada sauce into the bottom of the slow cooker. This helps prevent sticking. Next, take each corn tortilla and dip it gently in the enchilada sauce to soften it up a bit (it’s way easier to roll this way, trust me!). Now, spoon some of that yummy bean mixture onto each sauce-soaked tortilla and sprinkle with a generous amount of cheese. Roll it up nice and snug, and place it seam-side down in the slow cooker. Repeat this with all the tortillas until your slow cooker is full of rolled-up goodness.
Cooking and Serving Your Slow Cooker Bean and Cheese Enchiladas
Time to cook! Once all your enchiladas are tucked snugly in the slow cooker, pour the remaining enchilada sauce over the top – make sure they are well covered! Finish it off with a final sprinkling of that gorgeous, shredded cheese on top (because, why not?). Now, cover the slow cooker and cook on low for about 2-3 hours. You’ll know they’re ready when the cheese is melted, bubbly, and the enchiladas are heated through. Carefully, because it’s hot! Serve them immediately – and don’t forget the toppings! Sour cream, guacamole, fresh cilantro… Oh, the possibilities!
Tips for Perfecting Your Slow Cooker Bean and Cheese Enchiladas
Okay, friends, I’ve got some secrets to make these **Slow Cooker Bean and Cheese Enchiladas** absolutely perfect! First, to avoid soggy enchiladas, don’t overfill them – it’s tempting, but trust me! Next, make sure your slow cooker is fairly full, because it helps with even cooking. And, lastly, don’t skimp on the spices! You wanna make sure that flavor POPS! You can adjust the seasonings to your personal taste – I love a little extra cumin!
Variations to Spice Up Your Slow Cooker Bean and Cheese Enchiladas
Okay, so these **Slow Cooker Bean and Cheese Enchiladas** are already amazing, but listen: there’s ALWAYS room to jazz things up! Feel free to get creative and make them your own. Want more protein? Add some cooked chicken or even some seasoned ground beef to the bean mixture – it’s delish! Try different types of beans, too. Black beans are classic, but kidney beans or pinto beans are yummy. Experiment with different spices – a pinch of smoked paprika or a dash of cayenne pepper can really pack a punch! Do *your* thing!
Serving Suggestions to Complement Your Slow Cooker Bean and Cheese Enchiladas
Okay, so you’ve got these amazing **Slow Cooker Bean and Cheese Enchiladas** ready to go… now what? You gotta have some fantastic sides and toppings to really make it a feast! Honestly, the more the merrier, right?
You can’t go wrong with a dollop of cool, creamy sour cream or some fresh, homemade guacamole. A big bowl of zesty salsa is a must, too! And if you want to make it even more filling, add a side of fluffy Mexican rice. Or, keep it fresh with a simple green salad – a little crispness balances out that cheesy goodness perfectly. Yum!
Storage and Reheating Instructions for Slow Cooker Bean and Cheese Enchiladas
So, you made a big batch of these amazing **Slow Cooker Bean and Cheese Enchiladas**, and you’ve got leftovers? Awesome! I’m a big fan of leftovers, because, frankly, who wants to cook every single night?
Storage: Let them cool completely, then store them in an airtight container in the fridge for up to 3 days. You can also freeze them! Wrap individual enchiladas tightly in plastic wrap before putting them in a freezer bag. They’ll be good for about 2 months.
Reheating: To reheat, you can use the oven (covered with foil and bake at 350°F (175°C) until warmed through), the microwave (individual enchiladas are easiest!), or even a skillet on the stovetop. It will taste awesome any way you reheat them!
Frequently Asked Questions About Slow Cooker Bean and Cheese Enchiladas
Got questions? I’ve got answers! Here are some common questions I get about these **Slow Cooker Bean and Cheese Enchiladas** — hopefully, this will help you get cooking with confidence! Don’t be shy; if you have other questions, feel free to ask in the comments!
Can I make these ahead of time?
Absolutely! These are perfect for making ahead! You can assemble the enchiladas and store them, unbaked, in the refrigerator for up to 24 hours. Just add a bit more cooking time when you’re ready to cook them. Or, if you’re like me, you can make a huge batch and freeze them for later. Perfect for a quick meal!
Can I freeze these?
Yes, yes, yes! Freeze enchiladas after assembling, or after cooking. Make sure to wrap them tightly to prevent freezer burn. Perfect for pulling out on those nights when you simply don’t want to cook. Reheat right from frozen (in an oven) or thaw them in the fridge first.
What if I don’t have a slow cooker?
No slow cooker, no problem! You can totally make these in the oven! Prepare the bean mixture as instructed, assemble the enchiladas, and bake in a preheated oven at 350°F (175°C) until bubbly and the cheese is melted (about 20-30 minutes). You won’t get that slow cooker magic, but they’ll still be amazing!
Estimated Nutritional Information for Slow Cooker Bean and Cheese Enchiladas
Alright, so here’s a rough idea of what you’re looking at, nutrition-wise, per serving of these delicious **Slow Cooker Bean and Cheese Enchiladas**. Remember, these are estimates, as ingredients and brands can vary!
- Calories: Approximately 350
- Fat: Around 15g
- Protein: About 15g
- Carbohydrates: Roughly 40g
- Fiber: Okay, about 10g!
Enjoy every bite, my friends!
Print
Slow Cooker Bean and Cheese Enchiladas
- Total Time: 3 hours 20 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Make delicious bean and cheese enchiladas in your slow cooker. This recipe is easy to prepare and perfect for a weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 10–12 corn tortillas
- 2 cups shredded cheddar cheese
- Enchilada sauce
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- In a slow cooker, combine the onion mixture, pinto beans, black beans, diced tomatoes and green chilies, chili powder, cumin, salt, and pepper. Stir to combine.
- Pour a thin layer of enchilada sauce into the bottom of the slow cooker.
- Dip each tortilla in enchilada sauce to soften. Fill each tortilla with a spoonful of the bean mixture and some cheese. Roll up the tortilla and place it seam-side down in the slow cooker.
- Repeat with remaining tortillas, bean mixture, and cheese.
- Pour remaining enchilada sauce over the enchiladas and top with remaining cheese.
- Cover and cook on low for 2-3 hours, or until the cheese is melted and bubbly.
- Serve immediately.
Notes
- You can add cooked chicken or beef to the bean mixture for extra protein.
- Top with your favorite toppings like sour cream, avocado, and cilantro.
- Prep Time: 20 min
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, slow cooker, bean and cheese, vegetarian, easy recipe