Give your oven a break and whip up this vegetarian slow cooker enchilada casserole which is chock full of chopped vegetables layered between cheese and tortillas.
- 12 oz. jar enchilada sauce
- 1 (15 oz.) can diced tomatoes
- 2 bell peppers, chopped
- 1 zucchini, chopped
- 3 cloves garlic, minced
- 2 cups cooked or 1 (15 oz.) can drained and rinsed kidney beans
- 1 cup corn (fresh or frozen)
- 1/2 onion, chopped
- 1 jalapeno, seeds removed and chopped
- 1/8 teaspoon sea salt
- 1/8th teaspoon ground black pepper
- 9 (10″ round) flour tortillas
- 8 ounces shredded cheddar cheese
- Stir together the enchilada sauce and diced tomatoes in a small bowl and set aside.
- Chop all of your vegetables and add them to a large mixing bowl. Add the kidney beans to the bowl as well. Sprinkle with salt and pepper and toss to coat.
- Spread 1/4 cup of the enchilada sauce/tomato mix evenly onto the bottom of your slow cooker. Add one layer of 3 flour tortillas over top. (I was able to set 2 tortillas side by side and then cut the third in half to cover the leftover space.)
- Add 1/2 of the chopped vegetables and 1/3 of the sauce/tomato mixture. Sprinkle with 1/3 of the cheese and then repeat.
- Top with one last layer of tortillas, sauce, and cheese.
- Cover with a lid and cook on high for 3 hours. (You may need to check it about 2 hours in and poke a few holes into the top tortillas with a knife to let some steam escape. You’ll notice that they start to puff up!)
- Turn to low for 1 more hour or the “keep warm” setting until ready to serve.
- Serve with chopped cilantro, hot sauce, and sour cream.
- Serving Size: 1/6 Recipe
- Calories: 505 kcals
- Sugar: 11.5 g
- Sodium: 800 mg
- Fat: 19 g
- Saturated Fat: 8.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 9 g
- Protein: 22 g
- Cholesterol: 39 mg