Slow Cooker Creamy Veggie Enchiladas

In today's fast-paced world, finding the time to prepare healthy meals can be a challenge for busy individuals and families. Enter creamy slow cooker veggie enchiladas, a delightful solution that caters to those seeking a nutritious yet satisfying dish without the fuss. This recipe combines the convenience of a slow cooker with the rich, fulfilling flavors of classic enchiladas, making it perfect for anyone looking to enjoy a wholesome meal with minimal effort.

Discover the joy of cooking with creamy slow cooker veggie enchiladas, the perfect meal for busy families and health-conscious foodies alike. This simple recipe combines black beans, corn, bell peppers, and spinach with creamy cheese for a deliciously satisfying dish. Enjoy the convenience of slow cooking while treating your taste buds to rich flavors and nutritious ingredients. An easy, plant-based dinner option that everyone will love!

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Ingredients

1 cup cooked black beans (canned or boiled)

1 cup corn kernels (fresh, frozen, or canned)

1 bell pepper, diced (any color)

1 small red onion, chopped

2 cups fresh spinach, chopped

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp chili powder (adjust to taste)

Salt and pepper to taste

1 1/2 cups enchilada sauce (store-bought or homemade)

8 small corn tortillas

1 cup cream cheese, softened

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Fresh cilantro, for garnish (optional)

Sliced jalapeños, for garnish (optional)

Instructions

Prepare the Filling: In a mixing bowl, combine the cooked black beans, corn, diced bell pepper, chopped red onion, and chopped spinach. Season the mixture with cumin, smoked paprika, garlic powder, chili powder, salt, and pepper. Mix well until all the veggies are evenly coated in the spices.

Soften the Tortillas: To prevent tearing, lightly heat the corn tortillas. You can either microwave them for about 30 seconds wrapped in a damp paper towel or pan-fry them quickly in a hot skillet—just until they're pliable.

Make the Creamy Sauce: In another bowl, mix the softened cream cheese and half of the enchilada sauce until smooth.

Assemble the Enchiladas: Spread a little of the creamy sauce at the bottom of the slow cooker. Take a tortilla, add about 2-3 tablespoons of the veggie filling, and roll it up tightly. Place the rolled enchilada seam-side down in the slow cooker. Repeat with the remaining tortillas and filling.

Add Sauce and Cheese: Once all enchiladas are arranged in the slow cooker, pour the remaining enchilada sauce over the top, ensuring they are well covered. Sprinkle the shredded cheese evenly over everything.

Cook: Cover the slow cooker and set it on low for 3 to 4 hours, or on high for 2 hours. The cheese should be bubbly and the enchiladas heated through.

Garnish and Serve: Once cooked, carefully serve the enchiladas while hot. Garnish with fresh cilantro and sliced jalapeños if desired. Enjoy with a dollop of sour cream or a slice of avocado!

Prep Time, Total Time, Servings:

15 minutes | 4 hours | 4 servings