Crockpot Sweet Potato & Black Bean Enchiladas
These enchiladas are cooked right in a crockpot for a flavorful summer meal
Servings: 4
Calories: 372kcal
Equipment
- slow cooker
Ingredients
- 1 can black beans 14 oz, rinsed and drained
- 1 sweet potato peeled and cut into ½ inch pieces
- 2 cups corn fresh or frozen
- 6 roma tomatoes diced
- 1 packet taco seasoning or make your own: 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon red pepper flakes, salt and pepper to taste
- 1 can pumpkin puree not pumpkin pie fillin(optional
- 2 cans can red enchilada sauce 14 oz
- 12 Corn tortillas 6 inch
- green onions sliced
- 1 jar salsa optional
Instructions
- In a large mixing bowl add black beans, sweet potato, corn, tomatoes, taco seasoning and pumpkin (optional). Mix well.
- Spread 1/4 cup enchilada sauce at the bottom of the crockpot. Place 3-5 tortillas overlapping in the bottom of Crockpot. Layer half of the black bean sweet potato mixture on top of tortillas, then pour ⅓of the remaining of enchilada sauce. Repeat layering, 3-5 tortillas, remaining black bean mixture,1/3 enchilada sauce. Layer 3 final tortillas, remaining enchilada sauce.
- Cover and cook on low for 6-8 hours or high for 3-4 hours. Serve with chopped green onions and salsa.
Nutrition
Calories: 372kcal | Carbohydrates: 76g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 865mg | Fiber: 14g | Sugar: 8g | Vitamin A: 5625IU | Vitamin C: 17.7mg | Calcium: 99mg | Iron: 3.1mg
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