If you're looking for a delicious and flavorful vegetarian dish, these Slow Cooker Black Bean Enchiladas are sure to hit the spot. This recipe is easy to make, and the slow cooker does most of the work for you. The result is a hearty and filling meal that's perfect for any day of the week.
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| Slow Cooker Black Bean Enchiladas |
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/2 cup salsa
- 1/2 cup vegetable broth
- 8-10 corn tortillas
- 1 cup shredded cheese
- Fresh cilantro, chopped (optional)
Instructions:
1. In a slow cooker, combine the black beans, diced tomatoes, onion, garlic, cumin, chili powder, paprika, salt, and pepper. Stir to combine.
2. Add the salsa and vegetable broth, and stir again.
3. Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
4. Once the bean mixture is cooked, preheat your oven to 375 degrees F.
5. Grease a 9x13 inch baking dish.
6. Place a tortilla on a flat surface, and spoon about 1/4 cup of the black bean mixture onto the center of the tortilla.
7. Roll up the tortilla and place it seam-side down in the greased baking dish.
8. Repeat with the remaining tortillas and the rest of the bean mixture.
9. Sprinkle the shredded cheese over the top of the enchiladas.
10. Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
11. Once the enchiladas are done, remove them from the oven and let them cool for a few minutes.
12. Sprinkle fresh cilantro on top of the enchiladas (optional).
13. Serve and enjoy!
These Slow Cooker Black Bean Enchiladas are a great vegetarian dish that's easy to make and packed with flavor. The slow cooker does most of the work for you, so it's perfect for busy weeknights. Plus, the leftovers are great for lunch the next day. Give this recipe a try and see how easy and delicious it can be to eat vegetarian.