Description
Easy and flavorful vegetarian enchiladas made in your slow cooker.
Ingredients
Scale
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 corn tortillas
- 1/2 cup water
Instructions
- In a bowl, combine black beans, enchilada sauce, Monterey Jack cheese, and cheddar cheese.
- Warm tortillas slightly to make them pliable.
- Spoon about 1/4 cup of the bean and cheese mixture onto each tortilla and roll them up.
- Place rolled tortillas seam-side down in a slow cooker.
- Pour 1/2 cup water over the enchiladas.
- Cover and cook on low for 2-3 hours, or until heated through.
Notes
- Serve with your favorite toppings like sour cream, salsa, or avocado.
- For a spicier enchilada, use a hot enchilada sauce.
- Prep Time: 15 min
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: slow cooker, bean, cheese, enchiladas, vegetarian, easy, quick