Description
Make delicious bean and cheese enchiladas in your slow cooker. This recipe is easy to prepare and perfect for a weeknight meal.
Ingredients
Scale
- 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