Slow-Cooker Vegan Chorizo and Sweet Potato Enchilada Casserole
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
Introduction
From The Vegan Slow Cooker cookbook From The Vegan Slow Cooker cookbookNumber of Servings: 6
Ingredients
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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
Tips
If slow cooker runs hot, pour on a little extra sauce to keep from drying out.
Directions
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.
Member Ratings For This Recipe
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CD10318185
