Slow Cooker Beef Enchiladas
A comforting classic dish filled with ground beef, zesty enchilada sauce, and melted cheese, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef A classic choice, but turkey or plant-based meat can be substituted.
- 1 can (15 oz) black beans Canned and drained for added fiber and protein.
- 1 can (10 oz) enchilada sauce Feel free to use homemade sauce.
- 8 small flour tortillas Whole wheat can be used for a healthier option.
- 2 cups shredded cheese (cheddar and Monterey Jack) Dairy-free cheese for lactose-free option.
- 1 teaspoon cumin For that warm, earthy flavor.
- 1/2 teaspoon garlic powder Adds depth to the dish.
- salt and pepper to taste Essential seasoning for amplifying flavors.
- Fresh cilantro For garnish, optional.
Instructions
Preparation
- In a skillet, cook the ground beef over medium heat until it’s browned and no longer pink. Drain excess fat.
- In a bowl, combine the cooked beef, black beans, half of the enchilada sauce, cumin, garlic powder, salt, and pepper.
- On a clean surface, place a tortilla and spoon about 1/3 cup of the beef mixture in the center. Roll it up tightly and place it seam-side down in the slow cooker.
- Repeat with remaining tortillas, placing them snugly in the slow cooker.
- Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle the shredded cheese on top.
Cooking
- Cover the slow cooker and cook on high for 4 hours or low for 6-8 hours.
- Once cooked, let them sit for about 10 minutes before serving to allow the cheese to set a little.
Notes
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. For longer storage, they freeze beautifully for up to 3 months.