Slow-cooked Open Enchiladas

Such a super fast and satisfying meal. I made this as a dinner but we realized what an amazing salsa/dip this would make! So yummy with tortilla chips! When I make this again, I will forget about adding the tortillas in since we could just eat this with the chips anyway.

Before the Daiya

after Daiya, ready to eat!

Slow-cooked Open Enchiladas

  • 1 28-ounce can diced tomatoes
  • 1 16-ounce bottle chunky salsa
  • 1 6-ounce can tomato paste
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 15 1/4-ounce can whole kernel corn, drained
  • 1 4-ounce can diced green chiles
  • 1 1/2 tablespoons ground cumin
  • 1/2 teaspoon garlic powder
  • 6-10 6″ corn tortillas
  • daiya or any other vegan cheese
  1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Spread about 1 cup of this mixture into the slow cooker liner; spread evenly. Top with 2-3 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
  2. Cover and cook on the low heat setting about 5 hours.
  3. Add vegan cheese on top and continue cooking for another 10 minutes, till melted. Serve hot.
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5 Comments (+add yours?)

  1. VeggieGirl
    Feb 28, 2011 @ 10:46:18

    LOVE enchiladas!

    Reply

  2. Anthony
    Feb 28, 2011 @ 12:08:19

    So, is it a main dish or a dip or both? Basically, do you serve it with rice, taco or anything else? But overall, that looks pretty cool.
    If you want to have more vegan/vegetarian recipes, please visit the following website:
    http://www.fourgreensteps.com/community/recipes
    Check them out and find your favorite ones. Enjoy!

    Reply

    • marisashealthykitchen
      Feb 28, 2011 @ 12:10:44

      Thanks Anthony! It can be both 🙂 There are tortillas in the recipe, but next time I am going to leave them out so I can enjoy this with chips instead. (minimize the carbs, right:)) But I am sure you can serve this on top of rice or def in tacos!! Yum!! Maybe even add some vegan sour cream! Divine!!
      Thanks for your recipes, I will for sure check out 🙂

      Reply

  3. Trackback: Gingered Butternut Squash Soup (slow cooker) « Marisa's Healthy Kitchen

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