Vegetarian Crockpot Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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These crockpot vegetarian enchiladas taste like the real deal. Ingredients:
1-3/4 lbs. canned crushed tomatoes in tomato purée |
14 ounces chunky style prepared salsa |
6 ounces tomato paste |
2 lbs. canned black beans, rinsed and drained |
1 lb. corn kernels, thawed if frozen |
1/4 lb. canned diced mild green chilies, drained |
1-1/2 tbs. ground cumin (optional) |
1/2 tsp. garlic powder |
5 corn tortillas |
2 ounces olive slices, drained (optional) |
Directions:
1. Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot.
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