These beautiful enchiladas are full of authentic flavors.
Looking for an Easy Vegetarian Enchiladas Recipe? That’s it! Our slow cooker enchiladas recipe gets its authentic taste from a quick and easy red sauce that beats anything you can find in a can. These healthy enchiladas are filled with a hearty mix of onions, black beans, and low-fat cheese. They simmer in the slow cooker so you’ll have a delicious meal when you get home from a busy day.
Our vegetarian enchilada recipe adds a thin note to a classic thanks to some guilt-free ingredients and lightened alternatives. For example, instead of using full-fat cheese, our recipe calls for low-fat cheddar cheese. This saves a bit of calories and keeps fat levels in check. We also use low-fat sour cream instead of the normal variety. If you’re looking to save extra calories, use non-fat Greek instead.
All together, and these swaps make our vegetarian enchiladas guilt free without skipping on rich, creamy taste!
How To Make Slow Cooker Vegetarian Enchiladas
Thanks to the slow cooker, these vegetarian enchiladas are easy to prepare. The steps of the recipe have three parts: the sauce, the filling, and the enchiladas. Once you’re done prep, the slow cooker does the job and does the rest of the heavy lifting.
For the sauce, heat the olive oil and flour in a medium saucepan until smooth and bubbly. Next add the spices followed by the broth and bring this mixture to a boil. Reduce the heat and let the mixture simmer for five minutes.
Now start the filling by heating olive oil and onions in a large pan over medium to high heat. Cook until the onions are tender. Then add your beans and cook for two more minutes. Finally add the coriander and lime juice and turn off the heat.
Roll up the enchiladas
Next, it’s time to tie the recipe together! Microwave the corn tortillas until they are soft and smooth. Now fill each tortilla with two tablespoons of filling and a pinch of cheese. Roll up the corn tortillas tightly and place them nicely and firmly next to each other in the slow cooker. Drizzle your sauce until it completely covers the enchiladas and cook on low for four to six hours.
Finally, uncover the slow cooker and sprinkle more cheese on the enchiladas before serving. Serve with sour cream and freshly chopped coriander for a beautiful presentation and a particularly creamy character. Good Appetite!
A guaranteed hit
Indulge in these decadent, droolable enchiladas for a simple weekday dinner or indulge your friends and family at your next party or game day. They will satisfy all of your cravings and fill you up, which makes these vegetarian enchiladas a guaranteed crowd-pleaser.
This meatless masterpiece goes wonderfully with it guacamole, Dairy-free sour cream, or Homemade salsa.
- 2 tablespoon olive oil
- 2 tablespoon 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 broth
- 1 tablespoon olive oil
- 1 onion diced
- 1 Cup black beans cooked
- 1/4 Cup coriander fresh, chopped
- 1 lime juiced
- 12th Corn tortillas
- 1 Cup Cheddar cheese low fat, crushed; divided in half
- sour cream reduced fat; For serving
- coriander 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 spices and stir until everything is well mixed. Add the broth and bring to a boil. Reduce heat and simmer for 5 minutes.
Make the enchilada filling by heating a large pan over medium-high heat. Add the olive oil followed by the onions. Cook until the onions are tender, season with salt and pepper and add the beans. Cook for 2 minutes and add coriander and lime juice. Turn off the heating.
For the enchiladas, place the corn tortillas on a plate and cover with a damp paper towel. Microwave for 1 minute or until tortillas are soft and smooth.
Fill each tortilla with about 2 tablespoons of filling and sprinkle with a pinch of cheese. Curl up and lay down in your slow cooker and wrap them tightly to keep them together. If the tortillas cool down, you may need to reheat them.
Once all of the enchiladas are in the stove, pour the sauce over them, making sure they are well covered. Cover and cook over low heat for 4-6 hours. Before serving, sprinkle with the remaining cheese, cover and cook on low for 15 minutes or until the cheese has melted.
Serve with sour cream and freshly chopped coriander.
SmartPoints (Freestyle): 13th
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Editor’s Note: This recipe was originally published on February 3, 2014.