Slow-Cooker Vegan Chorizo and Sweet Potato Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Slow-Cooker Vegan Chorizo and Sweet Potato Enchilada Casserole calories by ingredient
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From The Vegan Slow Cooker cookbook From The Vegan Slow Cooker cookbook
Number of Servings: 6


    1 med Sweet Potato, thinly sliced
    2 to 3 cups enchilada sauce
    1 package (8) corn tortillas
    1/2 package soy chorizo
    1 can black beans drained, rinsed


If slow cooker runs hot, pour on a little extra sauce to keep from drying out.


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.

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