• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Vegan Slow Cooker Pinto Bean Enchiladas

    Published: Aug 30, 2017 · by Nicole · Updated: Nov 1, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Vegan Slow Cooker Pinto Bean Enchiladas

    These pinto bean and corn stuffed enchiladas can be assembled in minutes and cook up easy and hands free in the slow cooker.

    Vegan Slow Cooker Pinto Bean Enchiladas
    Jump to:
    • A Few Tips!
    • More Tasty Ideas
    • Recipe
    • Comments

    It took me a really long time to embrace my slow cooker. I received it as a Christmas gift at least fifteen years ago (I'm old!) and for about ten of those fifteen years, I didn't really know what to do with it. So my slow cooker hung out all alone and sad in the back of a kitchen cabinet.

    It wasn't until I started blogging and exploring recipes that my readers were into that I started to realize the slow cooker's potential. People really love these things! And I ignored mine for a decade. Were they on to something that I'd completely missed? Oh yes!

    Vegan Slow Cooker Pinto Bean Enchiladas

    Seeing all the fuss that everyone made about slow cookers got me started with some slow cooker soups. And in addition to the obvious convenience of throwing a bunch of food in and having a meal ready at the end of the day, there's just something really nice and cozy about slow cooker meals.

    In the cooler months your dinner simmers away all day, filling your house with enticing aromas, and in the summer it does that too, but without heating up the house like the oven does. It's a win-win if you ask me.

    I finally decided to branch out of the world of slow cooker soups and move on to some more substantial meals. Enter slow cooker enchiladas.

    Vegan Slow Cooker Pinto Bean Enchiladas

    I'll be honest: I'm usually a bit fussy when it comes to enchiladas. I use corn tortillas. I sauté my fillings on the stove. I bake them in the oven.

    I had to let go of those attachments to make these slow cooker enchiladas, and while they're not anywhere near authentic, they're absolutely delicious and a total cake walk to throw together.

    A Few Tips!

    If you don't have a slow cooker yet - I highly recommend going with an Instant Pot like this. You get a slow cooker and pressure cooker all in one, which is so much more convenient.

    I did make my own sauce, just because I had all of the ingredients on hand, but it's just a basic red enchilada sauce, so feel free to use store-bought for maximum convenience. I like this brand.

    You can make the sauce a day or two in advance, and you can do the same with the fillings. If you go that route, all you need to do on the day of serving is assemble and throw everything in the slow cooker. That makes this an excellent meal prep recipe.

    More Tasty Ideas

    And if you love these slow cooker pinto bean enchiladas, be sure to check out these other delicious ideas:

    • 45+ Vegetarian Slow Cooker Recipes
    • Vegetarian Posole with Pinto Beans
    • Easy Mexican Slaw
    • Spinach Mushroom Enchiladas

    Recipe

    Vegan Slow Cooker Pinto Bean Enchiladas

    Slow Cooker Enchiladas

    These pinto bean and corn stuffed enchiladas can be assembled in minutes and cook up easy and hands free in the slow cooker.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 15 minutes minutes
    Course: Main Course, Side Dish
    Cuisine: American, Mexican
    Diet: Vegan, Vegetarian
    Keyword: Slow Cooker Enchiladas, stuffed enchiladas, vegan enchiladas, vegetarian enchiladas
    Servings: 4 -6
    Calories: 324kcal
    Author: Oh My Veggies

    Equipment

    • Slow Cooker (or Instant Pot)

    Ingredients

    For the enchilada sauce:

    • 3 tablespoons olive oil
    • 2 tablespoons all-purpose flour
    • 3 tablespoons chili powder
    • 1 ½ teaspoons ground cumin
    • 1 teaspoon garlic powder
    • 2 cups water
    • 2 tablespoons tomato paste

    For the enchiladas:

    • 14 oz canned pinto beans drained and rinsed
    • 1 cup corn kernels fresh or frozen and thawed
    • 1 onion diced
    • 3 garlic cloves minced
    • 2 tablespoons diced green chiles from a can
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • salt to taste
    • 6 medium flour tortillas

    For serving:

    • Avocado slices
    • Fresh cilantro
    • Chopped scallions
    US Customary - Metric

    Instructions

    • To make the sauce, coat the bottom of a medium pot with oil and place it over medium heat. Whisk in the flour, and as soon as it starts to bubble, whisk in the chili powder, cumin, and garlic powder. Once mixed, whisk in the water and tomato paste. Raise the heat and bring the mixture to a boil. Lower heat and allow it to simmer for about 10 minutes, stirring occasionally until it thickens up a bit. Remove the sauce from the heat and allow it to cool for a few minutes while you prepare the filling.
    • In a medium bowl, stir together the pinto beans, corn, onion, garlic, green chiles, cumin and oregano. Season the mixture with salt to taste.
    • Ladle about half of the sauce into the bottom of your slow cooker. Place a tortilla onto a work surface and spoon ½ cup of the filling into the center. Roll the tortilla tightly and place it seam side down into the slow cooker. Repeat until all tortillas and filling are used — you might need to layer a few enchiladas on top of each other. Distribute the remaining sauce evenly over the enchiladas.
    • Cook for 2 to 3 hours on high or 4 to 5 hours on low.
    • Divide the enchiladas onto plates and serve with avocado slices, cilantro and scallions.

    Nutrition

    Calories: 324kcalCarbohydrates: 43gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 588mgPotassium: 433mgFiber: 5gSugar: 6gVitamin A: 1960IUVitamin C: 8mgCalcium: 114mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « 17 Delicious Quiche Recipes
    Best Vegetarian Restaurants: New York »

    Vegan Main Dishes, Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes enchiladas, mexican, pinto beans, slow cooker

    Reader Interactions

    Comments

    1. Patrick says

      August 30, 2017 at 5:06 pm

      What do you do with the other half of the sauce?

      Reply
      • Alissa says

        August 31, 2017 at 7:43 am

        It goes on top before cooking - thanks for catching that! Just fixed it. 🙂

        Reply
    2. Chris says

      September 11, 2017 at 6:00 pm

      Is there a reason you aren't using corn tortillas? I would want to make these for a gluten-free friend.
      Thanks!

      Reply
      • Alissa says

        September 12, 2017 at 8:00 am

        Only because corn tortillas are more delicate, and with the long cook time they'd probably fall apart. If you don't mind that then feel free to use corn - it's already a pretty messy dish anyway! You could probably even just layer everything in the slow cooker and make it into an enchilada casserole. 🙂

        Reply
        • Chris says

          September 13, 2017 at 5:35 am

          Yeah, makes sense. Was just wondering. 🙂

          Reply
    3. Katie says

      October 07, 2017 at 5:37 pm

      I made these for supper tonight and they were ahhhhmazimg!!! I added a hefty shake of nutritional yeast and a handful of Daiya shreds to the mix, and then sprinkled the top of the works with a little more Daiya. Delish- I will be looking forward to the leftovers!

      Reply
    4. Judith says

      January 23, 2018 at 12:12 am

      I would NEVER use this recipe because both pinto beans and corn are loaded with starch that raises blood sugars from the mouth and that is NOT healthy. I have tested how starchy carbs raise my blood sugars and it is simply not healthy so I eat NONE of the high starch foods at all.

      Reply
      • Pam says

        February 06, 2020 at 12:26 pm

        Hey Judith , maybe you should read Dr. McDougall's book The Starch Solution. I know many who have reversed their diabetes eating starch.

        Reply
      • C says

        August 29, 2020 at 7:32 am

        Congratulations? Good thing nobody is forcing you to eat it.

        Reply
        • Mel says

          October 30, 2022 at 3:34 pm

          If you want to make this gluten free, you could always make this into a toastada. You can just make the filling in the crockpot, and then put it over a hard corn tortilla. I would make a little more sauce to put on the top of it, and I would also make some quacamole with this.

          Reply
      • Tacy says

        June 15, 2021 at 2:22 pm

        5 stars
        Oh my gosh! I went mostly plant based and I’m the healthiest I’ve ever been at age 74

        Reply
      • Lynn says

        June 28, 2021 at 1:14 pm

        Pinto beans have a low glycemic index. The more fiber, the better. I'm a type 1 diabetic and watch not only carbs but various starches. No-fiber starches create vast blood sugar spikes. Use high fiber tortillas, quinoa, beans...doesn't raise glucose levels in huge spikes like rice, potatoes, white flour

        Reply
    5. Nancy Summers says

      January 25, 2018 at 10:23 am

      can we put the serving size and the nutritional information on these recipes

      Reply
      • Katie Trant says

        January 30, 2018 at 9:09 am

        Hi Nancy, we just switched over to a new recipe plugin which allows for this, and are slowly going back and updating older recipes. All new recipes will have this from now on!

        Reply
    6. Lorraine says

      January 29, 2018 at 8:31 pm

      If I wanted to bake these what do you recommend and for how long

      Reply
      • Katie Trant says

        January 30, 2018 at 9:17 am

        HI Lorraine, we haven't tried this recipe baked so can't say for sure, but a quick look at enchilada recipes online tells me that baking them for around 30 minutes at 375°F should do the trick.

        Reply
    7. Stan says

      January 02, 2019 at 11:47 am

      I made this but added more corn and made 9 enchiladas. They came out mushy. Did I put to many in the slow cooker?

      Reply
    8. kclem says

      June 30, 2019 at 2:17 pm

      5 stars
      In crockpot now! Can't wait. (And Judith, really did we need your comment?)

      Reply
    9. anonymous says

      March 12, 2020 at 8:56 pm

      5 stars
      This was GREAT... made it tonight... really excellent. thank you.

      Reply
    10. Gwen says

      May 23, 2020 at 5:05 am

      5 stars
      I made these with a few adjustments. Black beans instead of pinto, added a bit of leftover chicken since I’m still on the transition to eating more plant based. But wow! Definitely one of the best things I’ve ever made. That enchilada sauce is a killer. I am so, so happy with these. Definitely going into my rotation!

      Reply
    11. Jeffrey Mazur says

      January 16, 2021 at 6:09 pm

      this recipe was fantastic!! my family gave it rave reviews 🙂 I added some spinach in as well.

      Reply
    12. Mark D says

      March 12, 2021 at 3:07 pm

      Awesome recipe. Don’t be a Judith

      Reply
    13. Janice Warrell says

      June 14, 2023 at 9:41 pm

      5 stars
      I turned this into a bowl. Didn’t have wraps so I made the sauce, prepared the beans and corn and served over rice. Drizzling the sauce over. It was kicking good! I do have a lame picture but can’t figure how to upload. Making this again!!

      Reply
    4.85 from 46 votes (41 ratings without comment)

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vegan Slow Cooker Pinto Bean Enchiladas
    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    Vegan Slow Cooker Pinto Bean Enchiladas

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    5.1K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.