Slow Cooker Vegetarian Enchilada Casserole

Sometimes when you leave someone else in charge of part of a recipe you end up with an adaptation. This was intended to be a slow cooker enchilada recipe, but while making this Dave forgot how he needed to roll the enchiladas. The result was a little bit of a mess in the crock pot...but the flavors were spot on. We ate 90% of this recipe for dinner because it tasted so good.

Recipe from Skinny Ms.

Ingredients:
Sauce
2 tablespoons olive oil 
2 tablespoons flour 
1/4 cup chili powder 
1/2 teaspoon garlic powder 
1/2 teaspoon salt 
1/4 teaspoon ground cumin
1/4 teaspoon Mexican oregano 
2 cups vegetable stock

Enchiladas
1 tablespoon olive oil
1 onion, diced 
1 cup cooked black beans 
Juice of 1 lime 
12 corn tortillas 
1 cup reduced fat shredded cheddar cheese, divided in half 
Reduced fat sour cream
Salsa, for serving 

In a medium sauce pan heat together the olive oil and flour, whisk until combined.
  
Add seasonings and stir well.

Add the stock. Bring to a boil then reduce to a simmer and simmer for five minutes. 

To make the filling heat olive oil in a large skillet.
Cook the diced onions until soft, season with salt and pepper.
Add the black beans and lime juice.
Remove from heat.
Spoon filing and cheese into each tortilla and lightly roll.
Add to crock pot.
They do not need to be perfect, you will just be cutting out pieces. 

Pour the sauce over top.
Cook on low for 4-6 hours.
Top with the rest of the cheese in the last 15 minutes and heat until cheese is melted.

Serve with salsa and sour cream.

This recipe was so good. The sauce recipe was just like something you could have in a Mexican restaurant. I think this was great served with sour cream, you could also serve it with a little cilantro (which I don't like, hence why it's not here). This is a recipe that I would certainly be making again, if we hadn't been so hungry we could have stretched the leftovers.

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