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Our slow cooker vegetarian enchiladas will even satisfy the meat eaters in your family.
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SkinnyMS

Slow Cooker Vegetarian Enchiladas

These delightful savory vegetarian enchiladas make a great addition to your weekly menu.
Course: Dinner
Cuisine: Mexican
Keyword: Diabetic-Friendly, Kid-Friendly, Slow Cooker, Vegetarian
Servings: 4 people
Calories: 464kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric

Sauce

  • 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

Enchiladas

  • 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

Instructions

  • 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.

Nutrition

Serving: 3enchiladas | Calories: 464kcal | Carbohydrates: 72g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Sodium: 405mg | Fiber: 15g | Sugar: 3g |
SmartPoints (Freestyle): 13
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SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13