Crockpot Sweet Potato & Black Bean Enchiladas

These enchiladas are cooked right in a crockpot for a flavorful summer meal

Prep Time20

Cook Time4

Total Time1

Course: Main Course

Cuisine: American, Mexican, Vegan, WFPB

Keyword: crockpot dinner, no-bake enchiladas, vegan enchiladas

Servings:

Calories: 372kcal

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

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.

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