Mexican Restaurant Foods You Can Make in Your Crockpot

Many of the Mexican dishes we love involve pretty simple techniques, relying on a lengthy cook time to build flavor. This often prevents people from cooking the south-of-the-border cuisine because some recipes take nearly half a day to complete. As long as you have a slow cooker, time can actually be a huge advantage. These devices are designed to braise or stew all day without requiring any monitoring along the way. When you walk in the door, dinner is pretty much ready.

This method does usually require a little bit of additional time in the morning to prep, so set your alarm accordingly. Don’t worry — these seven Mexican recipes are so delicious, you won’t mind rising a bit earlier.

1. Slow Cooker Black Bean Enchiladas


enchiladas Cheesy enchiladas |

Looking for a way to eat more meatless meals without going to bed hungry? These vegetarian enchiladas from The Kitchn will do the trick. They’re filled with black beans and corn for loads of protein and fiber. Because this recipe uses jarred salsa, it comes together so much faster than most other versions. This also makes it easy to customize with different flavors and heat levels depending on which variety you choose.


  • 1 small yellow onion, diced
  • 1 sweet bell pepper, diced
  • 1 (16-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1½ cups shredded Monterey Jack, colby, or other melting cheese
  • 2 (16-ounce) jars salsa
  • 12 to 15 (6-inch) flour tortillas

Optional ingredients

  • 1 cup leftover meat or veggies

Directions: In a medium bowl, mix onion, bell pepper, black beans, corn, spices, additional leftovers, if using, and ½ cup cheese. Spread roughly 1 cup of salsa over the bottom of a 6-quart slow cooker insert, spreading to coat.

Fill each tortilla with about ⅓ cup filling, then roll tightly. Arrange filled tortillas, seam-side down, in the slow cooker until you have one layer. Top with another cup of salsa, and sprinkle with ½ cup of cheese. Repeat with remaining ingredients, reserving last ½ cup of cheese for later

Cover and cook on high for 2 to 4 hours. When 15 minutes remain, sprinkle on remaining cheese, cover, and let finish cooking. Serve enchiladas with additional salsa.

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