Olivia Andrews’ Slow Cooker Black Bean Enchiladas from her Whole Food Slow Cooked cookbook is a simple and tasty Mexican meal made with black beans, spinach, onions, garlic, chopped tomatoes, and cheddar cheese.

To make Black Bean Enchiladas in your slow cooker or crockpot, start by cooking the soaked beans until almost tender, then prepare the filling with sautéed onions, garlic, and spinach. Layer the enchiladas with tomato sauce and cheese in the slow cooker and cook on low for 2 hours.

These enchiladas offer a flavorful and satisfying vegetarian option, ideal for a warm and comforting dinner.

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Slow Cooker Black Bean Enchiladas Ingredients

For the enchiladas:

• 220 g (7¾ oz/1 cup) black beans, soaked overnight
• 1 tbsp grapeseed oil or rice bran oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 bunch spinach, washed, coarsely chopped
• 2 x 400 g (14 oz) tins chopped tomatoes
• 2 tsp ground cumin
• 1 tbsp smoked paprika
• 2 long green chillies, finely chopped
• Handful coriander (cilantro) roots and stems, cleaned, finely chopped
• 1 tsp raw sugar
• 2 tsp lime juice
• 150 g (5½ oz/1½ cups) grated cheddar cheese
• 12 corn or small flour tortillas

For the chunky guacamole:

• 2 ripe avocados, halved
• 100 g (3½ oz) cherry tomatoes, halved
• Handful coriander (cilantro) leaves, chopped
• Finely grated zest and juice of 1 lime
• 1 long green chilli, finely chopped

How To Make Slow Cooker Black Bean Enchiladas

1. Prepare the beans: Put the beans into a large saucepan and cover with water. Bring to a boil, then simmer for 30 minutes until almost tender. Drain and rinse the beans, then set aside in a bowl.
2. Prepare the filling: Heat the oil in a large frying pan over medium heat. Cook the onion and garlic for 5 minutes until the onion is soft and translucent. Add the spinach to the frying pan and cook for 2 minutes until wilted. Season with salt and pepper, then add the mixture to the bowl of beans.
3. Prepare the sauce: Add the chopped tomatoes, ground cumin, smoked paprika, finely chopped chillies, coriander roots and stems, raw sugar, and lime juice to the frying pan. Cook the mixture for 2 minutes, stirring frequently to combine the flavors, then season with salt and pepper. Stir 250 ml (9 fl oz/1 cup) of this tomato sauce and a third of the grated cheese into the bean mixture.
4. Fill the tortillas: Spoon 4 tablespoons of the bean mixture onto the center of each tortilla and roll up to enclose the filling. Make sure each tortilla is tightly rolled to prevent the filling from spilling out.
5. Layer the enchiladas in the slow cooker: Evenly spread 125 ml (4 fl oz/½ cup) of the tomato sauce over the base of the slow cooker. Lay the enchiladas on top of the sauce, seam-side down, creating a single layer. Cover each layer of enchiladas with additional tomato sauce and grated cheese until all enchiladas are used.
6. Cook the enchiladas: Place the lid on the slow cooker and cook on the low setting for 2 hours, or until the enchiladas are heated through and the cheese is melted and bubbly. Make sure to check the enchiladas periodically to prevent overcooking.
7. Prepare the guacamole: In a medium bowl, mash the avocados and halved cherry tomatoes with a fork until the desired consistency is reached. Stir in the chopped coriander leaves, finely grated lime zest, lime juice, and finely chopped green chilli. Season with salt and pepper to taste, adjusting the seasoning as necessary.
8. Serve: Serve the hot enchiladas directly from the slow cooker, topped with a generous dollop of freshly made guacamole. Enjoy this delicious and satisfying meal with your family and friends.

How do I prevent the tortillas from becoming soggy?

To prevent the tortillas from becoming soggy, lightly fry them in a bit of oil before filling them. This step creates a barrier that keeps the sauce from soaking in too much. I always find this method keeps the enchiladas firm and delicious.

Recipe Tips

• Use fresh ingredients: Always use fresh spinach and good-quality black beans for the best flavor. Avoid using canned spinach because it can be too watery and change the texture of the dish.
• Properly soak the beans: Soak the black beans overnight to make them tender. Adding a pinch of salt to the soaking water helps enhance their natural flavor.
• Cook the onions until soft: Make sure the onions and garlic are soft and translucent before adding the spinach. Cooking them slowly prevents any burnt or bitter flavors.
• Layer the enchiladas properly: Spread the sauce evenly over each layer of enchiladas to prevent dry spots. Cover each layer with sauce and cheese for the best results.
• Adjust the spice level: Control the heat by adding more or fewer chillies based on your taste. Taste the mixture first to decide how much extra spice you want to add.

Recipe Variations

• Add different vegetables: Include other vegetables like bell peppers or zucchini for extra flavor and nutrients. Finely chop and sauté them with the onions and garlic.
• Use different beans: Try pinto beans or kidney beans instead of black beans for a different taste. Experimenting with different beans can help you find your favorite combination.
• Try a different cheese: Use mozzarella or Monterey Jack cheese for a unique flavor. Mixing cheeses can give you a gooey texture and a richer taste.
• Make it vegan: Skip the cheese or use a vegan cheese alternative to make the dish vegan-friendly. Ensure the cheese melts well and complements the enchiladas.
• Add protein: Add cooked shredded chicken or beef to the filling for extra protein. Mix in about one cup of shredded meat, making sure it is well-seasoned and cooked.

What To Serve With Black Bean Enchiladas

Serve your Black Bean Enchiladas with vibrant sides like Sweet Potato Wedges, charred corn salad, avocado lime slaw, and cilantro-lime rice. I highly suggest if you’re craving more variety, try serving it with grilled pineapple salsa or Rosemary Bread.

You can also pair Black Bean Enchiladas with tangy pickled red onions and spicy jalapeño cornbread for a delightful contrast in flavors.

How To Store Leftover Black Bean Enchiladas

In The Fridge:

Store leftover Black Bean Enchiladas in an airtight container and place them in the fridge ensuring to consume them within 3 to 4 days for the best taste and safety. I love using glass containers for better preservation and easy reheating.

In The Freezer:

To freeze Black Bean Enchiladas, wrap each enchilada individually in aluminum foil, then place them in a freezer-safe bag or container for up to 3 months.

How To Reheat Leftover Black Bean Enchiladas

Reheat your leftover Black Bean Enchiladas in the oven by placing them in a baking dish, covering them with foil, and baking at 350°F for about 20 minutes until heated through.

Or, you can reheat them in the microwave, but be sure to cover them with a damp paper towel to retain moisture.

Check out More Slow Cooker Recipes:

• Slow Cooker Beef Nachos
• Slow Cooker Vegetarian Enchiladas
• Bored Of Lunch Slow Cooker Chilli Con Carne