Marisa's Healthy Kitchen

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.