We had such a great response to our Spicy African Soup post last week, that we wanted to come up with another easy, after work, feed the family quick recipe. This one really comes through. You just need a little prep work earlier in the day, and you've got dinner covered.
This version is veganized from a recipe from thekitchn.com and it makes at least 16 enchiladas, so...hurray! Maybe there will be leftovers for lunch.
Quick and Easy Slow Cooker Enchiladas
One small yellow onion, chopped small
2 garlic cloves, minced
1 red bell pepper, chopped small
2 medium portabella mushrooms, cleaned and chopped small
1 16 oz black beans, drained and rinsed
1 cup frozen corn kernels
2 tsp chili powder
1 tsp ground cumin
salt to taste
2 cups shredded vegan cheddar cheese, we used So Delicious
2 16 oz jars salsa of your choice
16 flour tortillas
Mix the onion, garlic, pepper, mushroom, black beans, corn, chili powder, cumin, salt and 1/2 cup of vegan cheese and a medium bowl. Spread some of the salsa on the bottom of the slow cooker (6 quart or larger) to evenly coat the bottom, about a cup.
Fill each tortilla with 1/3 to 1/2 cup of filling, roll and place seam side down in the slow cooker. Go ahead and pack them in nice and tight. When you have one layer down, sprinkle another 1/2 cup of cheese on top and another cup of salsa. Continue to fill and roll the enchiladas and place on top of the previous layer. Top with more salsa.
Cover and cook on high for 2 to 4 hours.
Top with the remaining cheese, and serve with more salsa.