Vegetable Enchiladas with Slow Cooker Enchilada Sauce
Slow Cooker Enchilada Sauce with Veggie Enchiladas
Slow Cooker Enchilada Sauce with Veggie Enchiladas
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 tablespoon maple syrup
- 1 1/2 cup water
- 15 ounces tomato sauce (1 can)
- 15 ounces fire roasted tomatoes (1 can)
- 4 ounces mild green chilis (1 can chopped)
- 1/2 cup onion (yellow onion chopped)
- 1 small can of corn drained and rinsed)
- 15 ounces navy beans (1 can drained and rinsed)
- 5 ounces dairy free cheddar cheese (grated or shredded)
- 10 tortillas (10 to 12 tortillas i used ezekial sprouted grain tortillas but any tortilla would w
- Carbohydrate 1.68989093918291 g
- Cholesterol 0 mg
- Fat 0.262076250442763 g
- Fiber 0.509175009040044 g
- Protein 0.268947500323357 g
- Saturated Fat 0.0420071250780147 g
- Serving Size 1 1 Serving (317g)
- Sodium 15.9908021120079 mg
- Sugar 1.18071593014287 g
- Trans Fat 0.0431263334065238 g
- Calories 8 calories
Step-by-step
- Enchilada Sauce: Place all of the enchilada sauce ingredients in the slow cooker. Cook on low 6 to 8 hours.
- Casserole assembly: Use a large 9x13 casserole dish or two smaller casseroles. Two 9x9 casseroles work great. Just divide the tortillas and ingredients evenly when assembling.
- Put a little sauce in the bottom of the casserole dish. You will see the bottom of the glass dish through the sauce. It is just a thin coating.
- Lay out your tortilla and put a little of the corn, beans and vegan cheese down the middle. You do not have much filling in enchiladas so eyeball the amounts or make little piles to make sure you have enough filling for all your tortillas.
- Roll up tight and place side by side in the casserole dish.
- Pour the remaining sauce over the whole casserole. Cover completely and let it go down on the inside of the dish too.
- Sprinkle a little bit of the cheese on top.
- Bake at 350° for 35 to 40 minutes.
- You have three options for freezing: First you can freeze the sauce before making the enchiladas and save it for a future casserole. Second you can freeze the casserole before baking. Third you can freeze the leftovers. All of the freezing methods are explained on my page Preparing food for the Freezer.
My Go-To Weeknight Meal: Easy Veggie Enchiladas
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Between work, school pick-ups, and after-school activities, the last thing I want to do is spend hours in the kitchen. That's why I rely heavily on recipes that are both quick and satisfying, and these vegetable enchiladas have become a true lifesaver. They're packed with flavor, incredibly versatile, and best of all, they're mostly hands-off thanks to the slow cooker!
The beauty of this recipe lies in its simplicity. I love that I can prep the enchilada sauce in the morning, pop it in the slow cooker, and then come home to a nearly-finished meal. While the sauce simmers away, I can focus on other tasks, knowing that a delicious dinner awaits. The assembly is equally straightforward. I often involve my kids in the process – rolling the tortillas is a fun activity for them, and it makes them more excited about eating what they helped make. The vibrant colors of the vegetables also make this dish appealing to even the pickiest eaters.
Adaptability is key, and this recipe excels in that department. Feel free to swap out the vegetables based on what's in season or what you have on hand. Bell peppers, zucchini, spinach – the possibilities are endless! I've even experimented with adding black beans or different types of cheese. The slow cooker enchilada sauce provides a fantastic base that complements a wide variety of fillings. Sometimes, when I'm short on time, I'll use pre-cooked vegetables, making the entire process even faster.
Another fantastic feature of this recipe is its freezer-friendliness. Whether you freeze the sauce ahead of time, the assembled casserole before baking, or even the leftovers, this recipe makes meal prepping a breeze. Having a stash of these enchiladas in the freezer means I always have a healthy and comforting meal on hand, even on the busiest of days. It's a fantastic way to ensure I'm consistently feeding my family nutritious food without the added stress of daily cooking. This dish has become a staple in our household, and I'm constantly surprised by how much my family enjoys it.
Beyond the convenience and deliciousness, this recipe also offers a chance to get creative. I often experiment with different spices and herbs to add unique twists to the flavor profile. A dash of smoked paprika adds a smoky depth, while a sprinkle of cilantro provides a refreshing touch. I encourage you to explore your culinary creativity and make this dish your own.
In conclusion, these vegetable enchiladas with slow cooker enchilada sauce are more than just a meal; they're a testament to efficient and delicious cooking. It's a recipe that embodies the spirit of a busy life – flavorful, adaptable, and incredibly convenient. So, the next time you're looking for a quick and satisfying dinner, give this recipe a try. I'm confident it will quickly become a favorite in your household, too.
Tips and Variations:
- Spice Level: Adjust the amount of chili powder to control the spiciness. For milder enchiladas, use less chili powder; for a spicier kick, add more.
- Cheese Alternatives: Experiment with different types of vegan cheese or even use a combination of cheeses.
- Vegetable Options: Feel free to add other vegetables like mushrooms, squash, or sweet potatoes.
- Protein Boost: Add cooked chicken, black beans, or lentils for extra protein.
- Make it Ahead: Prepare the enchilada sauce and assemble the casserole ahead of time and freeze it before baking.
