Friday, September 28, 2012

Slow Cooker Vegetarian Black Bean Enchiladas Recipe from The Kitchn

I love the sound of Vegetarian Black Bean Enchiladas, made in the slow cooker!

Slow Cooker Vegetarian Black Bean Enchiladas Recipe from The Kitchn found on SlowCookerFromScratch.com


(For Friday Favorites we spotlight past recipes that you may have missed, and I think these Slow Cooker Vegetarian Black Bean Enchiladas from The Kitchn sound fabulous!)

Black bean enchiladas might not seem like a good Meatless Monday dinner idea at this time of year if you had to heat up the oven to cook them, but what about these Slow Cooker Vegetarian Black Bean Enchiladas from The Kitchn?   Honestly, I can imagine eating these most any time of year.  The recipe starts with onion, chopped bell pepper, black beans, corn, and spices mixed together with cheese.  That mixture is rolled into tortillas; then the enchiladas are layered in the slow cooker with salsa and cheese and "baked" without heating up the house.  You can add meat to this recipe if you wish, but this vegetarian version sounds great to me.

Ingredients for this CrockPot Recipe:
  • Onion
  • bell pepper
  • canned black beans
  • frozen corn
  • chili powder
  • cumin
  • salt
  • cheese
  • salsa
  • flour or corn tortillas
  • Optional leftover meat or chicken

I hope you enjoy trying this from-scratch slow cooker recipe!  Use this link to get the recipe for Slow Cooker Black Bean Enchiladas from The Kitchn.

More Slow Cooker Recipes from Bloggers at The Kitchn:
Barbecue Shredded Chicken from The Kitchn
Cheesy Panade with Swiss Chard, Beans, and Sausage from The Kitchn
Coconut and Green Curry Pork from The Kitchn  

Slow Cooker Vegetarian Black Bean Enchiladas Recipe from The Kitchn found on SlowCookerFromScratch.com

More Ideas with Vegetarian Beans in the Slow Cooker:
Vegetarian Chipotle Baked Beans from The Perfect Pantry
Vegetarian Maple-Sriracha Baked Beans from Kitchen Treaty
Vegan Lentil Soup from Everyday Maven
Mexican Tortilla Pie from 365 Days of Slow Cooking
Dried Beans Cooked in the Slow Cooker from Kalyn's Kitchen

4 comments:

  1. I think enchiladas are perfect for this time of year. After all, they originated in a warm climate! The slow cooker really helps keep the kitchen cool.

    ReplyDelete
  2. Thanks Lydia. I did think these sounded so easy and good.

    ReplyDelete
  3. That photo makes my mouth water!! Those would be great for my breakfast ... or any other meal! :-)

    Shirley

    ReplyDelete
  4. Thanks Shirley. And it would be easy enough to use corn tortillas for a gluten-free version.

    ReplyDelete

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