Name: Vegetarian Crockpot Enchiladas Recipe
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 can of black beans, drained and rinsed; 1 can of corn, drained; 1 small onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 jalapeno, seeded and minced; 1 tsp of chili powder; 1 tsp of cumin; 1 tsp of garlic powder; 1/4 cup of chopped cilantro; 1 can of enchilada sauce; 8-10 tortillas; 1 cup of shredded cheese

Photos of Vegetarian Crockpot Enchiladas Recipe

How To Make Vegetarian Crockpot Enchiladas Recipe

A delicious and hearty meal that’s perfect for vegetarians, made with enchilada sauce, black beans, and corn.

Preparation: 15 minutes

Cooking: 4 hours 30 minutes

Total: 4 hours 45 minutes

Serves:

Ingredients

1 can of black beans, drained and rinsed
1 can of corn, drained
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno, seeded and minced
1 tsp of chili powder
1 tsp of cumin
1 tsp of garlic powder
1/4 cup of chopped cilantro
1 can of enchilada sauce
8-10 tortillas
1 cup of shredded cheese

Instructions

In a crockpot, combine black beans, corn, onion, bell peppers, jalapeno, chili powder, cumin, garlic powder, cilantro, and enchilada sauce.
Cover and cook on high for 4 hours.
Preheat oven to 375°F.
Place a heaping spoonful of the mixture down the center of each tortilla and roll up, placing seam side down in a 9×13-inch baking pan.
Pour remaining sauce over the top of the rolled up tortillas and sprinkle with shredded cheese.
Cover with foil and bake for 30 minutes.
Garnish with chopped cilantro and serve.

Nutrition

Calories : 472kcal
Total Fat : 13g
Saturated Fat : 5g
Cholesterol : 23mg
Sodium : 907mg
Total Carbohydrates : 72g
Dietary Fiber : 14g
Sugar : 9g
Protein : 21g

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