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In the world of comfort food, few dishes can rival the appeal of creamy veggie enchiladas. Perfect for family dinners, gatherings, or a cozy night in, our slow cooker version of this classic Mexican dish is not only delicious but also easy to prepare. With a medley of colorful vegetables, hearty black beans, and a delightful creamy sauce, this recipe ensures that every bite is a satisfying experience. Let’s dive into the details of crafting these mouthwatering enchiladas that are sure to become a favorite in your household.

Slow Cooker Creamy Veggie Enchiladas

Discover the ultimate comfort food with our slow cooker creamy veggie enchiladas. This easy-to-make recipe combines colorful vegetables, hearty black beans, and a rich creamy sauce, making it perfect for family dinners or cozy nights in. With a blend of flavors and textures, these enchiladas are not only delicious but also nutritious. Get ready to impress your loved ones with a dish that’s as satisfying to make as it is to eat! Enjoy the delightful aroma and taste that will fill your home!
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Ingredients
  

8 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 small onion, diced

2 cloves garlic, minced

1 can (10 oz) red enchilada sauce

1 cup sour cream (or Greek yogurt for a lighter option)

1 cup shredded cheese (cheddar or Mexican blend)

1 tsp cumin

1 tsp chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Sauté Veggies: In a skillet over medium heat, add a splash of olive oil. Sauté the onion and garlic until fragrant and translucent. Then add the red bell pepper and zucchini; cook for an additional 3-4 minutes. Season with salt, pepper, cumin, and chili powder.

    Prepare the Filling: In a large bowl, combine the sautéed veggies, black beans, corn, half of the cheese, and half of the enchilada sauce. Mix well to combine all ingredients evenly.

      Assemble the Enchiladas: Warm the corn tortillas in the microwave for 30 seconds to make them pliable. Spoon about a generous 1/4 cup of the veggie mixture into the center of each tortilla, roll it up tightly, and place seam-side down in the slow cooker.

        Layer the Enchiladas: Once all the enchiladas are rolled and placed in the slow cooker, pour the remaining enchilada sauce over the top, ensuring they're well-coated. Dollop the sour cream evenly across the enchiladas, and sprinkle remaining cheese on top.

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

            Serve: Once cooked, garnish with fresh chopped cilantro. Serve warm, and enjoy your creamy, comforting veggie enchiladas!

              Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 4-6 servings