• 28 oz. diced tomatoes, undrained
  • 14 oz. chunky salsa
  • 6 oz. tomato paste
  • 30 oz. can of black beans, rinsed and drained
  • 1 1/4 c. of corn, drained (can use canned corn or thawed frozen corn)
  • 4 oz. Diced green chiles
  • 2 tsp. Ground cumin
  • 2 tsp. Chili powder
  • 2 Cloves garlic, minced
  • 6 Corn tortillas
  • 2 oz. Can of sliced black olives, drained
  • 1 c. Shredded cheddar cheese

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This week we’re kicking Meatless Monday up a notch with Slow Cooker Vegetarian Enchilada Casserole.  This recipe has great flavor and it’s complemented well with the corn in the tortillas.

  1. Set aside tortillas, cheese and olives.
  2. Mix all remaining ingredients in a large bowl (to make “sauce”).
  3. Spread 1 cup of the sauce in the bottom of the slow cooker.
  4. Top with 2 tortillas (If needed, trim them to fit)
  5. Sprinkle 1/3 c. shredded cheddar cheese on top of the tortillas.
  6. Repeat layering two more times, ending with cheese. (So when finished  you should have sauce, tortilla,cheese, sauce, tortilla, cheese, sauce, tortilla, cheese)
  7. Sprinkle olives over top.
  8. Cover & Crock on LOW for 3-3 1/2 hours.

Serve hot with a dollop of sour cream and a side of Mexican rice.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

 

Crock Pot Vegetarian Enchiladas Nutritional Info

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