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Slow Cooker Creamy Veggie Enchiladas offer a delicious fusion of flavors and textures, making them a favorite among both vegetarians and meat-eaters. This satisfying dish stands out for its creamy sauce enveloping a vibrant mix of vegetables, making it an appealing option for any meal occasion, whether it be a busy weeknight or a cozy gathering with friends and family. The beauty of this recipe lies not only in its rich taste but also in its adaptability—feel free to swap out ingredients based on your preferences or what you have on hand.

Slow Cooker Creamy Veggie Enchiladas

Discover the irresistible flavors of Slow Cooker Creamy Veggie Enchiladas, a delightful dish perfect for any occasion. Packed with vibrant vegetables, protein-rich black beans, and wrapped in corn tortillas, these enchiladas offer both taste and nutrition. With a creamy sauce made from sour cream or Greek yogurt, this recipe is easily adaptable to your preferences. Learn step-by-step how to create this comforting, satisfying meal in your slow cooker and impress your friends and family!
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Ingredients
  

10 small corn tortillas

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 zucchini, diced

1 cup baby spinach, chopped

1 cup diced tomatoes (fresh or canned, drained)

1 tsp cumin

1 tsp chili powder

½ tsp garlic powder

½ tsp onion powder

Salt and pepper to taste

1 cup sour cream or Greek yogurt

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

1 can (10 oz) red enchilada sauce

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Prep the Veggies: In a large mixing bowl, combine black beans, corn, red bell pepper, zucchini, baby spinach, and diced tomatoes. Add cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.

    Prepare the Tortillas: Lightly heat the corn tortillas in a skillet over medium heat for a few seconds on each side until they are soft and pliable. This helps prevent tearing.

      Assemble the Enchiladas: Spread a thin layer of red enchilada sauce at the bottom of the slow cooker. Take a tortilla, add about ¼ cup of the veggie mixture, and a tablespoon of sour cream. Roll the tortilla tightly and place it seam-side down in the slow cooker. Repeat with the remaining tortillas and veggie mixture, arranging them in the slow cooker in a single layer.

        Add Cream and Cheese: Once all the enchiladas are in the slow cooker, pour the remaining enchilada sauce evenly over the top. Then dollop the remaining sour cream on top, and sprinkle shredded cheese over the entire dish.

          Cook: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the cheese is melted and bubbly and the veggies are tender.

            Serve: Once cooked, let the enchiladas cool for a few minutes. Serve warm, garnished with fresh cilantro and lime wedges for added zest.

              Enjoy your comforting and creamy enchiladas bursting with flavor and goodness!

                Prep Time, Total Time, Servings: 20 minutes | 4-6 hours | 6 servings