Slow-Cooker Vegan Chorizo and Sweet Potato Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 med Sweet Potato, thinly sliced2 to 3 cups enchilada sauce1 package (8) corn tortillas1/2 package soy chorizo1 can black beans drained, rinsed
Night Before: slice sweet potato, store in fridge
In the Morning: Oil crock, pour 1/4 of sauce at bottom, cover sauce with layer of tortillas and top with 1/3 chorizo, 1/3 sweet potatoes, 1/3 black beans. Top with another 1/4 of sauce. Repeat layering (starting with tortillas) two more times cover with final layer of corn tortillas and spread rest of sauce on top.
Cook on low for 4-5 hours or high 2-3.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRITTMARIE033.
In the Morning: Oil crock, pour 1/4 of sauce at bottom, cover sauce with layer of tortillas and top with 1/3 chorizo, 1/3 sweet potatoes, 1/3 black beans. Top with another 1/4 of sauce. Repeat layering (starting with tortillas) two more times cover with final layer of corn tortillas and spread rest of sauce on top.
Cook on low for 4-5 hours or high 2-3.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRITTMARIE033.
Nutritional Info Amount Per Serving
- Calories: 343.9
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,379.6 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 13.0 g
- Protein: 16.2 g
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