These gorgeous enchiladas are full of authentic flavor.
Looking for an easy vegetarian enchiladas recipe? This is it! Our slow cooker enchiladas recipe gets its authentic flavor from a quick and easy red sauce that beats anything you’ll find in a can. These healthy enchiladas are filled with a savory mixture of onions, black beans, and reduced-fat cheese. They simmer away in the slow cooker, so you’ll have a delicious meal waiting when you get home from a busy day.
Our vegetarian enchilada recipe puts a skinny spin on a classic, thanks to a few guilt-free ingredients and lightened-up alternatives. For example, instead of using full-fat cheese, our recipe calls for reduced-fat cheddar cheese. This shaves off a chunk of calories and keeps the fat content in check. Likewise, we use reduced-fat sour cream instead of the regular kind. If you want to cut out additional calories, try using fat-free Greek instead.
Put it all together, and these swaps make our vegetarian enchiladas guilt-free, without skimping on rich, creamy flavor!
How To Make Slow Cooker Vegetarian Enchiladas
Thanks to the help of the slow cooker, these vegetarian enchiladas are simple to make. The recipe’s steps consist of three parts: the sauce, the filling, and the enchiladas. Once you’re done with prepping, the slow-cooker will take over and do the rest of the heavy lifting.
To make the sauce, heat the olive oil and flour in a medium saucepan until it’s smooth and bubbly. Next, add the seasonings followed by the stock and bring this mixture to a boil. Reduce the heat and allow the mixture to simmer for five minutes.
Now for the filling, begin by heating olive oil and onions in a large skillet over medium-high heat. Cook until the onions are soft. Then, add your beans and cook for two more minutes. Finally, add the cilantro and lime juice and turn off the heat.
Rolling Up The Enchiladas
Next, it’s time to tie the recipe together! Microwave the corn tortillas until they’re soft and pliable. Now, fill each tortilla with two tablespoons of filling and a sprinkle of cheese. Roll the corn tortillas up tightly and place them next to each other, nice and snug, in the slow cooker. Drizzle your sauce until it covers the enchiladas entirely and cook on low for four to six hours.
Finally, uncover the slow cooker and sprinkle more cheese on top of the enchiladas before serving. Serve with sour cream and fresh chopped cilantro for a gorgeous presentation and some extra creamy character. Bon appetit!
A Guaranteed Hit
Dish up these decadent, drool-worthy enchiladas for a simple weeknight dinner, or treat your friends and family at your next party or game day gathering. They’ll satisfy all your cravings and fill you up, making these vegetarian enchiladas a guaranteed crowd-pleaser.
This meatless masterpiece pairs wonderfully with Guacamole, Dairy-Free Sour Cream, or Homemade Salsa.
Slow Cooker Vegetarian Enchiladas
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon Mexican oregano
- 2 cups vegetable stock
- 1 tablespoon olive oil
- 1 onion diced
- 1 cup black beans cooked
- 1/4 cup cilantro fresh, chopped
- 1 lime juiced
- 12 corn tortillas
- 1 cup cheddar cheese reduced-fat, shredded; divided in half
- sour cream reduced-fat; for serving
- cilantro fresh, chopped; for serving
- Make the sauce by heating a medium saucepan over medium heat. Add the olive oil and flour and stir until smooth and bubbly. Add the seasonings and stir until well combined. Add the stock and bring to a boil. Reduce heat and simmer for 5 minutes.
- Make the enchilada filling by heating a large skillet over medium-high heat. Add the olive oil, followed by the onions. Cook until the onions are soft, season with salt and pepper, and add the beans. Cook for about 2 minutes and add the cilantro and lime juice. Turn off heat.
- To make the enchiladas, put the corn tortillas on a plate and cover with a damp paper towel. Microwave for 1 minute, or until tortillas are soft and pliable.
- Fill each tortilla with about 2 tablespoons of filling and top with a sprinkling of cheese. Roll up and lay in your slow cooker, packing them in tightly so that they stay together. If the tortillas cool, you may need to reheat them.
- Once all of the enchiladas are in the cooker, pour the sauce over top of them, making sure they are well covered. Cover and cook on low heat for 4-6 hours. Before serving, sprinkle remaining cheese on top, cover, and cook on low for 15 minutes, or until cheese is melted.
- Serve with sour cream and fresh chopped cilantro.
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Editor’s note: This recipe was originally published on February 3, 2014.
Should the chili powder in the sauce be 1/4 tsp instead of 1/4 cup?
1/4 cup is right, but you can reduce that to a tablespoon or two if you don't like spicy.
I made this recipe today. I too thought that 1/4 cup of chili powder would be way too much, but it wasn’t. Also, I only had regular shredded cheddar cheese so I only used 1/2 cup. It was very good and I will be making this recipe again.
Thanks for the recipe
We’re glad to hear you loved the recipe!
It says stock, but I used the jarred vegetable condensed and mixed with water. Is that way too much salt?
The sodium content is probably higher than what we’ve calculated using vegetable stock. If you’re using a jarred product, we suggest that you opt for the no- or low-sodium products. Thanks!