Oh My Veggies · by Nicole★ 4.9 (47)
Slow Cooker Enchiladas
NUTRITION · PER SERVING135M COOK
CAL 27%·PRO 34%
CARBS 85G62% OF CAL
13G FIBER5G SUGAR66G OTHER
FAT 23G39% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pinto bean and corn enchiladas assembled quickly and cooked hands-free in a slow cooker. These vegetarian enchiladas are mild and comforting, topped with avocado and cilantro for a simple weeknight dinner.
mainmexicancasserolebeans⏲️ slow cookerdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 cups water
- 2 tablespoons tomato paste
- 14 oz canned pinto beans (drained and rinsed)
- 1 cup corn kernels (fresh or frozen and thawed)
- 1 onion (diced)
- 3 garlic cloves (minced)
- 2 tablespoons diced green chiles (from a can)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- salt (to taste)
- 6 medium flour tortillas
- Avocado slices
- Fresh cilantro
- Chopped scallions
At a glance
PER SERVING · TIME 135M
CAL 27%·PRO 34%
CARBS 85G62% OF CAL
13G FIBER5G SUGAR66G OTHER
FAT 23G39% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2h
- Sodium
- 1128mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 675mg
- Calcium
- 233mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1128MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.