Vegan Slow Cooker Pinto Bean Enchiladas
yield: 4
total time: 50 minutes
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons all purpose flour
- 3 tablespoons chili powder mild
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 cups water
- 2 tablespoons tomato paste
- 14 ounces pinto beans drained and rinsed
- 1 cup corn kernels fresh or frozen and thawed
- 1 onion medium, diced
- 3 garlic cloves minced
- 2 tablespoons diced green chiles from a can
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- salt to taste
- 6 flour tortillas medium
- avocado slices
- fresh cilantro
- scallions Chopped
Nutrition
- Calories : 440 calories
- Carbohydrate : 56 grams
- Cholesterol : 5 milligrams
- Fat : 17 grams
- Fiber : 6 grams
- Protein : 18 grams
- SaturatedFat : 3.5 grams
- Sodium : 1280 milligrams
- Sugar : 6 grams
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