Will it's not quick, since it's slow cooked, but active time is definitely minimal, and you get to forget about making dinner while you go about your day. Why does the photo look like a hot mess? Gluten free tortillas don't cook the same as standard tortillas. They get a bit sticky, but good news, it's delicious all the same.
Source: Oh My Veggies Serves: 4-6 Time: 5 hours
Changes: used canned enchilada sauce; used onion powder instead of fresh onion; and used gluten free tortillas.
1 can red echilada sauce
14 oz canned pinto #beans, drained and rinsed
1 cup #corn kernels
1 tbsp onion powder
3 garlic cloves, minced
2 tbsp diced green chiles from a can
2 tsp ground cumin
1 tsp dried oregano
Salt, to taste
6 medium gluten free tortillas (I used Siete cassava 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 powder, 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 (I did low).
Divide the enchiladas onto plates and serve with avocado slices, cilantro. Dig in!