Slow Cooker Enchiladas
These pinto bean and corn stuffed enchiladas can be assembled in minutes and cook up easy and hands free in the slow cooker.
Ingredients
- 3 tablespoonsolive oil
- 2 tablespoonsall-purpose flour
- 3 tablespoonschili powder
- 1 ½ teaspoonsground cumin
- 1 teaspoongarlic powder
- 2 cupswater
- 2 tablespoonstomato paste
- 14 ozcanned pinto beans (drained and rinsed)
- 1 cupcorn kernels (fresh or frozen and thawed)
- 1onion (diced)
- 3garlic cloves (minced)
- 2 tablespoonsdiced green chiles (from a can)
- 2 teaspoonsground cumin
- 1 teaspoondried oregano
- salt (to taste)
- 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.