These pinto bean and corn stuffed enchiladas can be assembled in minutes and cook up easy and hands free in the slow cooker.
Prep Time:15 minutes
Cook Time:2 hours
Total Time:2 hours 15 minutes
For the enchilada sauce:
3 tablespoons olive oil
2 tablespoons all-purpose flour
3 tablespoons mild chili powder
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
2 cups water
2 tablespoons tomato paste
For the enchiladas:
1 (14 ounce) can pinto beans, drained and rinsed
1 cup corn kernels (fresh or frozen and thawed)
1 medium onion, diced
3 garlic cloves, minced
2 tablespoons diced green chiles (from a can)
2 teaspoons ground cumin
1 teaspoon oregano
Salt to taste
6 medium flour tortillas
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 1/2 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.