Vegan Crock Pot Enchiladas

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,782.9
  • Total Fat: 15.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,594.9 mg
  • Total Carbs: 363.2 g
  • Dietary Fiber: 74.8 g
  • Protein: 78.8 g

View full nutritional breakdown of Vegan Crock Pot Enchiladas calories by ingredient


Introduction

Okay, so I *just* got this recipe online and am putting it in sparkrecipes to calculate and save it. Enjoy! Okay, so I *just* got this recipe online and am putting it in sparkrecipes to calculate and save it. Enjoy!
Number of Servings: 1

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
    1/2 tsp. garlic powder
    5 corn tortillas
    2 ounces olive slices, drained

Directions

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. This recipe serves 5 people.

(I added this: make the tortillas yourself! They're SO much cheaper and WAY more delicious!!)

Serving Size: Serves 5 people, according to the site.

Number of Servings: 1

Recipe submitted by SparkPeople user THEMANDIKAT.