Slow Cooker Veggie Enchiladas

This week, as part of our series on easy and quick meals for back to school, we are featuring Slow Cooker Veggie Enchiladas. This is an incredibly delicious vegetarian dinner that is made even easier by making use of the slow cooker.  Prep should take no more than 10 to 15 minutes, and then, come dinnertime, you will be treated to a ready-to-go dinner right on your counter.  If you are really pressed for time in the morning, you could combine all the ingredients in the slow cooker insert the night before, store it in your fridge, and then plug in the slow cooker with the already prepped insert in the morning.  So easy!   With your main course already prepared and ready to serve, you can easily prepare a simple salad or a green vegetable to round out your dinner. Veggie enchiladas are also great as leftovers for lunch the next day.

We also recently wrote about how to work more vegetarian meals into your diet and the benefits of doing so.  If you want to add more meatless meals to your family’s dinner rotation, check out our recent post on this topic here.

Ready to check it out? The easy recipe is below.

Slow Cooker Easy Veggie Enchiladas with Quinoa:

Ingredients:

• 15 oz black beans, drained & rinsed
• 16 oz frozen corn
• 30 oz enchilada sauce, divided
• 15 oz diced tomatoes with green chiles (green chiles optional)
• 1 cup quinoa
• 4 oz low fat cream cheese
• 1 cup shredded mexican cheese, low fat
• 1/3 cup fresh cilantro, chopped
• 1 avocado, sliced

Instructions: 

Mix beans, corn, half the enchilada sauce, diced tomatoes, quinoa, cream cheese, salt and pepper to taste, and 1/2 cup water in a slow cooker. Top with the remaining enchilada sauce and shredded cheese. Cook 4-5 hours on HIGH or 5-7 hours on LOW. Top with cilantro and avocado before serving.