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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 468.6
  • Total Fat: 14.9 g
  • Cholesterol: 17.9 mg
  • Sodium: 628.6 mg
  • Total Carbs: 60.6 g
  • Dietary Fiber: 16.0 g
  • Protein: 27.8 g

View full nutritional breakdown of Slow Cooker Vegetable Enchilada Casserole calories by ingredient
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Slow Cooker Vegetable Enchilada Casserole

Submitted by: HILLCLIMBER47


Number of Servings: 4

Ingredients

    1 tablespoon plus 1 teaspoon coldpressed
    extra virgin olive oil
    6 cloves garlic, crushed
    1 onion, finely chopped
    2 green bell peppers, finely chopped
    1 box (24.6 ounces) Pomi chopped
    tomatoes (or one 24 ounce can organic
    chopped tomatoes)
    1 can (4 ounces) green chiles, chopped
    1 teaspoon cumin
    Real Salt, to taste
    Cayenne pepper, to taste
    10 ounces organic extra-firm tofu (if
    possible look for sprouted tofu such as
    Nasoya), patted very, very dry with paper
    towels and crumbled
    2 cans (15 ounces each) organic pinto
    beans (such as Eden Organic), rinsed and
    drained
    2 cans (2 1/2 ounces each) black sliced
    olives, drained
    1˝ cups frozen organic corn, thawed
    ˝ cup plus 3 tablespoons organic grassfed
    cheddar cheese, shredded
    6 sprouted whole grain corn tortillas (such
    as Food for Life brand)

Tips

Courtesy Ivy Larsen, Clean Cuisine


Directions

Heat the oil in a large heavy skillet (such as a cast iron) over medium-high
heat; add the garlic and onions and sauté 4-5 minutes, or until onions soften.
Add the bell pepper and cook a few minutes more, or until vegetables
are soft. Stir in the chopped tomatoes, green chiles and cumin. Season to
taste with salt and cayenne pepper.
Ladle 1/4 of the sauce onto the bottom of a 5 or 6-quart slow cooker.
Follow that with 1/3 of the tofu, 1/3 beans, 1/3 olives, 1/3 corn, and 1/3
cheese. Top with 3 tortillas. Repeat steps three times (the third time you
will not put tortillas on top.)
Cover and cook on low about 4 or 4 1/2 hours, or until bubbly throughout.
Serve warm.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user HILLCLIMBER47.






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