You guys, I am SO excited to share this recipe with you! Seriously, if you’re like me and always looking for that magical dinner that’s both ridiculously easy and totally satisfying, then you HAVE to try my Slow Cooker Bean and Cheese Enchiladas. I can’t even tell you how many times these have saved a crazy weeknight in my house. My own kids gobble them up, and honestly, it feels like a little victory every time.
This recipe came about because, well, life happens, right? I needed something I could totally set and forget, but still have that comforting, cheesy, fiesta-in-your-mouth flavor. After a bit of tinkering, I landed on this version, and trust me, it’s a keeper. The slow cooker does all the heavy lifting, and you end up with perfectly tender, flavorful enchiladas with hardly any fuss. It’s just pure comfort food goodness!
Why You’ll Love These Slow Cooker Bean and Cheese Enchiladas
Okay, so why are these totally worth making? Let me break it down:
- Seriously EASY: Like, dump-and-go easy. The slow cooker does practically all the work for you.
- Fast Prep, Slow Cooked Perfection: You’ll be done prepping in like, 15 minutes, and then you can just let it do its thing for a few hours. Dinner win!
- Minimal Cleanup: Who loves washing a million pans? Not me! Using primarily your slow cooker means less scrubbing later. Hooray!
- Crowd-Pleaser Guaranteed: Beans and cheese? Come on. It’s a combo that always hits the spot, for kids and adults alike.
- Perfect for Busy Nights: Got soccer practice, homework, or just feel like lounging? Set this to cook and come home to a delicious meal.
- So Satisfying: It’s cheesy, hearty, and so flavorful, you won’t even believe how simple it was to make.
Gather Your Ingredients for Slow Cooker Bean and Cheese Enchiladas
Alright, let’s get our game faces on and gather everything we need for these totally awesome enchiladas. It’s honestly a pretty simple list, which is part of what makes them so great!
- 1 (15 ounce) can black beans, all rinsed and drained really well. We want that pure bean flavor!
- 1 (10 ounce) can enchilada sauce. You can totally go with mild or hot, whatever floats your boat!
- 1 cup shredded Monterey Jack cheese. So melty and mild, it’s perfect here.
- 1 cup shredded cheddar cheese. Because, well, cheese! This adds that nice zing.
- 8 corn tortillas. These are key for that authentic enchilada vibe.
- 1/2 cup sour cream, for serving.
- 1/4 cup chopped fresh cilantro, for a pop of freshness.
See? Super straightforward. Having everything ready to go makes the assembly part a total breeze!
Step-by-Step Guide to Making Slow Cooker Bean and Cheese Enchiladas
Alright, let’s get this party started! This is where the magic *really* happens, and honestly, it couldn’t be simpler. You’re basically throwing a few things together and letting your slow cooker do all the hard work. It’s seriously this easy. If you’re looking for a truly no-fuss meal, you’ve found it with these Slow Cooker Bean and Cheese Enchiladas!
Preparing the Filling
First things first, let’s get that yummy filling ready. Grab a medium-sized bowl and dump in your rinsed and drained black beans. Now, pour in that can of enchilada sauce – use all of it! Finally, toss in both the shredded Monterey Jack and cheddar cheeses. Give it a good stir until everything looks nicely combined. You want it to look kinda saucy and cheesy, all mixed up and ready to go!
Assembling Your Slow Cooker Bean and Cheese Enchiladas
Okay, now for assembling your amazing Slow Cooker Bean and Cheese Enchiladas. This is the fun part! Grab your corn tortillas and warm them up just a little to make them bendy – you can do this in a dry skillet for a few seconds per side or even zap them in the microwave for about 30 seconds. Trust me, this makes a HUGE difference and stops them from cracking. Spoon about a quarter cup of that delicious bean and cheese mixture onto the center of each warm tortilla. Then, just roll ’em up snugly and place them seam-side down in your slow cooker. It’s like tucking them in for a cozy nap!
Slow Cooking to Perfection
Now that all your enchiladas are snuggled in the slow cooker, pour any of that extra enchilada sauce you might have left in the bowl right over the top. Put the lid on tight, set it to LOW, and let it cook for about 2 to 3 hours. You’ll know they’re ready when everything is heated through and super bubbly. Seriously, just let the cooker do its thing! You can always give them a gentle poke to check if they’re heated all the way. It’s kind of like giving them a little squeeze to see if they’re ready, just like with my teriyaki chicken!
Tips for Perfect Slow Cooker Bean and Cheese Enchiladas
Alright, let’s make these enchiladas absolutely sing! Little tips and tricks can really elevate a recipe, even one as simple as these. I’ve learned a thing or two over the years, especially when it comes to those sometimes-finicky corn tortillas and making sure everything tastes its absolute best.
Tortilla Tricks for Your Slow Cooker Bean and Cheese Enchiladas
This is probably the most crucial step for success with your Slow Cooker Bean and Cheese Enchiladas. Corn tortillas can be brittle, right? To avoid them cracking when you roll them, warm them up! I usually do this by quickly heating them one at a time in a dry skillet over medium heat for about 20-30 seconds per side, just until they’re soft and pliable. Alternatively, you can wrap a stack in a damp paper towel and microwave them for about 30-45 seconds. If you can’t find corn tortillas, you *can* use flour, but they’ll have a different texture.
Enhancing Flavor and Texture
Don’t be afraid to jazz things up! While this recipe is delicious as is, I love adding a generous pinch of cumin to the bean and cheese mixture for an extra layer of savory flavor. A little garlic powder doesn’t hurt either! Also, play around with the cheese – maybe some pepper jack for a little kick, or a sprinkle of cotija on top if you’re feeling fancy. Getting that good, even texture is key; just make sure not to overfill your tortillas, or they’ll be hard to roll!
Serving Suggestions for Your Bean and Cheese Enchiladas
Okay, so your amazing enchiladas are all ready to go! Now, what do you serve with them? I love keeping it classic and totally delicious. A scoop of fluffy, Mexican rice is pretty much a must-have. Sometimes I’ll make a quick side of corn and black bean salad with a lime vinaigrette – it adds a nice fresh crunch.
And don’t forget the toppings! Besides the sour cream and cilantro *in* the recipe, I always have extra shredded cheese, maybe some sliced jalapeños if we’re feeling brave, or even a dollop of guacamole. Little things like that just make the whole meal feel extra special!
Variations on Slow Cooker Bean and Cheese Enchiladas
You know, the beauty of these Slow Cooker Bean and Cheese Enchiladas is just how easy they are to adapt! They’re already fantastic, but sometimes I like to switch things up just to keep dinner interesting. My sister, for example, loves to add some cooked shredded chicken to hers, making them even heartier. Just mix in about a cup of cooked, shredded chicken with the bean and cheese mixture before you roll everything up.
If you’re feeling a bit more adventurous, try swapping out the black beans for pinto beans, or even using a mix of both! You could also toss in some corn kernels or even diced green chilies for a little extra flavor kick. Honestly, the possibilities are endless, and you can totally make this recipe your own. It’s a great base, kind of like my vegetarian chili – once you have the basic idea, you can just go wild with add-ins!
Storage and Reheating Your Enchiladas
Got leftovers? Awesome! These enchiladas reheat beautifully. Once they’ve cooled down a bit, pop ’em into an airtight container and store them in the fridge for up to 3 days. They’re still super tasty the next day!
When you’re ready for more cheesy goodness, you’ve got a couple of options. For a quick reheat, just pop a couple on a microwave-safe plate and zap ’em for about 1 minute, or until they’re heated through. If you’ve got a little more time, they reheat wonderfully in a 350°F (175°C) oven for about 10-15 minutes. This way, they get nice and warm all the way through without getting tough. Honestly, they taste almost as good as the first time!
Frequently Asked Questions About Slow Cooker Bean and Cheese Enchiladas
Got questions about these amazing enchiladas? I’ve got answers! It’s always good to know a few extra tips, especially when you’re trying something new or want to make it *just right*. This recipe is so forgiving, but here are some common things people ask about when whipping up these Slow Cooker Bean and Cheese Enchiladas! Check out my list of picky-eater-approved dinners for more ideas too!
Can I use flour tortillas instead of corn for these enchiladas?
You totally can! Flour tortillas will work just fine. They tend to be a bit more forgiving and less likely to crack. Just know they’ll give you a softer, chewier result compared to the slight crispness you might get with corn tortillas.
How do I prevent the tortillas from getting mushy in the slow cooker?
The key is warming those corn tortillas *before* you fill and roll them. This makes them nice and pliable so they don’t break. Also, try not to overcook them! Stick to the 2-3 hour low setting, and they should hold up really well without getting too mushy.
Can I add meat to this Slow Cooker Bean and Cheese Enchilada recipe?
Absolutely! This recipe is super adaptable. For a heartier meal, just mix about a cup of cooked, shredded chicken or beef right into the bean and cheese filling before you roll up your Slow Cooker Bean and Cheese Enchiladas. It adds another delicious layer of flavor! Maybe pair it with some slow cooker chicken stew if you’re feeling ambitious!
Estimated Nutritional Information
Now, let’s talk numbers. Keep in mind that these are just estimates, okay? The exact nutritional info can totally change depending on the brands you use and how much of each topping you pile on!
- Serving Size: 2 enchiladas
- Calories: About 450
- Fat: Around 20g
- Protein: Roughly 15g
- Carbohydrates: Approximately 55g
- Fiber: Usually about 10g
So, while they’re cheesy and delicious, they also pack a decent amount of fiber and protein, which is always a good thing!
Share Your Creations!
Okay, so you’ve made them, right? I just *love* hearing from you guys! If you whip up these enchiladas, please, please, PLEASE leave a comment below and tell me how they turned out. Did your family love them? Any fun twists you added? You can even rate the recipe right there! I live for that feedback. And if you snap any gorgeous photos, tag me on social media – I’d absolutely love to see your delicious creations! You can also reach out directly via my contact page if you have any questions or just want to share!
Print
Slow Cooker Bean and Cheese Enchiladas
- Total Time: 2 hours 15 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Easy and flavorful bean and cheese enchiladas made in a slow cooker.
Ingredients
- 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 sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- In a bowl, combine the black beans, enchilada sauce, Monterey Jack cheese, and cheddar cheese.
- Warm the corn tortillas slightly to make them pliable.
- Spoon about 1/4 cup of the bean and cheese mixture onto each tortilla.
- Roll up the tortillas and place them seam-side down in the slow cooker.
- Pour any remaining enchilada sauce over the top of the enchiladas.
- Cover and cook on low for 2-3 hours, or until heated through.
- Serve hot, topped with sour cream and cilantro.
Notes
- For a spicier enchilada, use a hot enchilada sauce.
- You can add cooked shredded chicken or beef for a meatier version.
- If you don’t have corn tortillas, flour tortillas can be used.
- Prep Time: 15 min
- Cook Time: 2-3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 40mg
Keywords: slow cooker, bean, cheese, enchiladas, vegetarian, easy, Mexican