Slow Cooker Enchiladas
Ingredients
- 3 tbspolive oil
- 2 tbspall-purpose flour
- 3 tbspchili powder
- 1 ½ tspground cumin
- 1 tspgarlic powder
- 2 cwater
- 2 tbsptomato paste
- 14 ozcanned pinto beans
drained and rinsed
- 1 ccorn kernels
fresh or frozen and thawed
- 1onion
diced
- 3garlic cloves
minced
- 2 tbspdiced green chiles
from a can
- 2 tspground cumin
- 1 tspdried oregano
- to tastesalt
- 6 mediumflour tortillas
- avocado slices
- fresh cilantro
- chopped scallions
Directions
- 1
To make the sauce, coat the bottom of a medium pot with oil and place it over medium heat. Whisk in the flour, and as soon as it starts to bubble, whisk in the chili powder, cumin, and garlic powder. Once mixed, whisk in the water and tomato paste. Raise the heat and bring the mixture to a boil. Lower heat and allow it to simmer for about 10 minutes, stirring occasionally until it thickens up a bit. Remove the sauce from the heat and allow it to cool for a few minutes while you prepare the filling.
- 2
In a medium bowl, stir together the pinto beans, corn, onion, garlic, green chiles, cumin and oregano. Season the mixture with salt to taste.
- 3
Ladle about half of the sauce into the bottom of your slow cooker. Place a tortilla onto a work surface and spoon 1/2 cup of the filling into the center. Roll the tortilla tightly and place it seam side down into the slow cooker. Repeat until all tortillas and filling are used — you might need to layer a few enchiladas on top of each other. Distribute the remaining sauce evenly over the enchiladas.
- 4
Cook for 2 to 3 hours on high or 4 to 5 hours on low.
- 5
Divide the enchiladas onto plates and serve with avocado slices, cilantro and scallions.
Slow Cooker Enchiladas
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Ratings & Reviews
Based on 46 ratings
Rating Breakdown
About this Recipe
Craving a comforting and flavorful meal without being tied to the stove? These Slow Cooker Enchiladas are your answer, delivering rich, satisfying flavors with minimal effort.
Why These Enchiladas Work So Well
The genius of this recipe lies in its sheer simplicity and the magic of the slow cooker. You’ll assemble these stuffed enchiladas in minutes, layering hearty pinto beans and sweet corn wrapped in soft tortillas, then let your slow cooker do all the heavy lifting. This hands-free approach ensures a delicious, deeply flavored meal with a homemade chili sauce that permeates every bite.
What to Expect from Your Slow Cooker Enchiladas
Prepare for a truly comforting experience. Each bite offers a delightful contrast of textures—tender, sauce-soaked flour tortillas giving way to a hearty, savory filling of plump pinto beans and sweet corn, all enveloped in a rich, aromatic chili sauce. The medley of spices, including chili powder, cumin, and oregano, creates a warm, earthy flavor profile that's incredibly satisfying.
This naturally plant-based dish is robust enough to be a complete meal, offering a depth of flavor that belies its easy preparation. It’s the kind of wholesome, flavorful food that makes a weeknight feel special, inviting you to relax while dinner cooks itself to perfection.
Customization & Variations
While delicious as is, these enchiladas are wonderfully adaptable. Feel free to swap the pinto beans for black beans for a different texture and flavor. If you want to add more vegetables, consider stirring in some diced bell peppers with the onion. For an extra kick, a pinch of cayenne pepper in the sauce or a few extra diced green chiles in the filling will do the trick.
Serving & Context
These Slow Cooker Enchiladas are perfect for a family dinner, a casual get-together, or as a cozy meal on a chilly evening. Serve them fresh from the slow cooker, garnished generously with creamy avocado slices, bright fresh cilantro, and crisp chopped scallions for a vibrant finish.