These beautiful enchiladas are stuffed with genuine taste.
In search of a straightforward vegetarian enchiladas recipe? That is it! Our sluggish cooker enchiladas recipe will get its genuine taste from a fast and straightforward pink sauce that beats something you’ll discover in a can. These wholesome enchiladas are stuffed with a savory combination of onions, black beans, and reduced-fat cheese. They simmer away within the sluggish cooker, so that you’ll have a scrumptious meal ready while you get house from a busy day.
Our vegetarian enchilada recipe places a thin spin on a basic, thanks to a couple guilt-free components and lightened-up options. For instance, as an alternative of utilizing full-fat cheese, our recipe requires reduced-fat cheddar cheese. This shaves off a bit of energy and retains the fats content material in examine. Likewise, we use reduced-fat bitter cream as an alternative of the common variety. If you wish to minimize out further energy, attempt utilizing fat-free Greek as an alternative.
Put all of it collectively, and these swaps make our vegetarian enchiladas guilt-free, with out skimping on wealthy, creamy taste!
How To Make Sluggish Cooker Vegetarian Enchiladas
Because of the assistance of the sluggish cooker, these vegetarian enchiladas are easy to make. The recipe’s steps encompass three components: the sauce, the filling, and the enchiladas. When you’re achieved with prepping, the slow-cooker will take over and do the remainder of the heavy lifting.
To make the sauce, warmth the olive oil and flour in a medium saucepan till it’s easy and bubbly. Subsequent, add the seasonings adopted by the inventory and convey this combination to a boil. Scale back the warmth and permit the combination to simmer for 5 minutes.
Now for the filling, start by heating olive oil and onions in a big skillet over medium-high warmth. Prepare dinner till the onions are mushy. Then, add your beans and cook dinner for 2 extra minutes. Lastly, add the cilantro and lime juice and switch off the warmth.
Rolling Up The Enchiladas
Subsequent, it’s time to tie the recipe collectively! Microwave the corn tortillas till they’re mushy and pliable. Now, fill every tortilla with two tablespoons of filling and a sprinkle of cheese. Roll the corn tortillas up tightly and place them subsequent to one another, good and comfortable, within the sluggish cooker. Drizzle your sauce till it covers the enchiladas solely and cook dinner on low for 4 to 6 hours.
Lastly, uncover the sluggish cooker and sprinkle extra cheese on high of the enchiladas earlier than serving. Serve with bitter cream and recent chopped cilantro for a beautiful presentation and a few further creamy character. Bon appetit!
A Assured Hit
Dish up these decadent, drool-worthy enchiladas for a easy weeknight dinner, or deal with your family and friends at your subsequent occasion or recreation day gathering. They’ll fulfill all of your cravings and fill you up, making these vegetarian enchiladas a assured crowd-pleaser.
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon floor cumin
- 1/4 teaspoon Mexican oregano
- 2 cups vegetable inventory
- 1 tablespoon olive oil
- 1 onion diced
- 1 cup black beans cooked
- 1/4 cup cilantro recent, chopped
- 1 lime juiced
- 12 corn tortillas
- 1 cup cheddar cheese reduced-fat, shredded; divided in half
- bitter cream reduced-fat; for serving
- cilantro recent, chopped; for serving
Make the sauce by heating a medium saucepan over medium warmth. Add the olive oil and flour and stir till easy and bubbly. Add the seasonings and stir till effectively mixed. Add the inventory and convey to a boil. Scale back warmth and simmer for five minutes.
Make the enchilada filling by heating a big skillet over medium-high warmth. Add the olive oil, adopted by the onions. Prepare dinner till the onions are mushy, season with salt and pepper, and add the beans. Prepare dinner for about 2 minutes and add the cilantro and lime juice. Flip off warmth.
To make the enchiladas, put the corn tortillas on a plate and canopy with a moist paper towel. Microwave for 1 minute, or till tortillas are mushy and pliable.
Fill every tortilla with about 2 tablespoons of filling and high with a sprinkling of cheese. Roll up and lay in your sluggish cooker, packing them in tightly in order that they keep collectively. If the tortillas cool, chances are you’ll have to reheat them.
As soon as all the enchiladas are within the cooker, pour the sauce over high of them, ensuring they’re effectively coated. Cowl and cook dinner on low warmth for 4-6 hours. Earlier than serving, sprinkle remaining cheese on high, cowl, and cook dinner on low for quarter-hour, or till cheese is melted.
Serve with bitter cream and recent chopped cilantro.
SmartPoints (Freestyle): 13
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Editor’s word: This recipe was initially printed on February 3, 2014.