Vegetarian Slow Cooker Enchiladas

 
 

I found the original recipe for this on Le Creme De La Crumb. I have altered it slightly to fit my preferences!

For the last year I have only shopped at Trader Joe's because I've found that it saves me money, they have a great selection of different products, and their frozen meals are so easy and amazing. This recipe is using only ingredients from Trader Joe's, but they can all be easily found at your local grocery store.

I'm the kind of person who scrolls past every thing on a blog page to get to the recipe at the bottom, so I'll keep my intro short and I'll put the recipe close to the top! I LOVE this and so does my boyfriend- who usually complains about meals without meat. It feeds both of us for a good 3 days of lunches or dinners and it's super cheap!

Vegetarian Slow Cooker Enchiladas

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Vegetarian Slow Cooker Enchiladas
Ingredients
  • 1 15-ounce can drained and rinsed black beans
  • 1 15-ounce can drained and rinsed yellow corn
  • 1 15-ounce can diced fire roasted tomatoes and green chiles
  • 1 12-ounce bottle enchilada sauce
  • 1 cup uncooked quinoa
  • 1/2 cup water
  • 4 ounces/half container cream cheese
  • 3/4 cup shredded Mexican cheese
  • to taste salt and pepper
  • 1 sliced avocado
  • 1 dollup sour cream
Instructions
1. Add beans, corn, diced tomatoes and chilies, bottle of enchilada sauce, quinoa, water, cream cheese, salt, and pepper into the slower cooker.2. Stir ingredients together until well mixed.3. Sprinkle shredded cheese on the top, covering the mixture.4. Cover and cook 5-7 hours on low. (I cook mine for 6 1/2 hours).5. Uncover and spoon a serving into a bowl and top with avocado and sour cream.6. Refrigerate any leftovers and eat within 3 days.
Details
Prep time: Cook time: Total time: Yield: 3-5 servings

Slow Cooker Vegetarian Enchiladas
 Here are all the ingredients I used! They are all from Trader Joe's, but you can also find the same ingredients at your local supermarket/grocery store.

Here are all the ingredients I used! They are all from Trader Joe's, but you can also find the same ingredients at your local supermarket/grocery store.


 Add beans, corn, diced fire roasted tomatoes and green chiles, quinoa, and water.

Add beans, corn, diced fire roasted tomatoes and green chiles, quinoa, and water.

 Add cream cheese and enchilada sauce. I only used about 3/4 of a bottle this time, but would recommend a full 12 ounce bottle. The original recipe called for 30 ounces of enchilada sauce, but I prefer mine less "soupy" and more solid. Totally up to you!

Add cream cheese and enchilada sauce. I only used about 3/4 of a bottle this time, but would recommend a full 12 ounce bottle. The original recipe called for 30 ounces of enchilada sauce, but I prefer mine less "soupy" and more solid. Totally up to you!


 Stir all ingredients together until they are mixed well. It is okay to have lumps of cream cheese- they will mix together easily after everything is done cooking.

Stir all ingredients together until they are mixed well. It is okay to have lumps of cream cheese- they will mix together easily after everything is done cooking.


 Sprinkle 3/4 a cup of cheese on top. You can use more or less cheese to your liking.

Sprinkle 3/4 a cup of cheese on top. You can use more or less cheese to your liking.


 Cover and cook for 5-7 hours on low. I usually cook mine for 6 to 6 1/2 hours. You may also cook on high for 4-5 hours.

Cover and cook for 5-7 hours on low. I usually cook mine for 6 to 6 1/2 hours. You may also cook on high for 4-5 hours.


 Once it is finished cooking, uncover and stir the whole pot. This will evenly distribute the shredded cheese on top and any lumps of cream cheese.

Once it is finished cooking, uncover and stir the whole pot. This will evenly distribute the shredded cheese on top and any lumps of cream cheese.


 Serve with sliced avocado, sour cream, and more enchilada sauce- if you want!

Serve with sliced avocado, sour cream, and more enchilada sauce- if you want!


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Vegetarian Slow Cooker Enchiladas