Mexican

Vegan Crock Pot Enchiladas is for Dinner.

Vegan Crock Pot Enchiladas takes 20 minutes to prepare.

Vegan Crock Pot Enchiladas takes 330 minutes to cook.

Vegan Crock Pot Enchiladas makes 1 servings.

The ingredients for Vegan Crock Pot Enchiladas are:

1-3/4 lbs. canned crushed tomatoes in tomato pur?e
14 ounces chunky style prepared salsa
6 ounces tomato paste
2 lbs. canned black beans, rinsed and drained
1 lb. corn kernels, thawed if frozen
1/4 lb. canned diced mild green chilies, drained
1-1/2 Tbs. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
2 ounces olive slices, drained

Here is how you make Vegan Crock Pot Enchiladas:

Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot. This recipe serves 5 people.(I added this: make the tortillas yourself! They're SO much cheaper and WAY more delicious!!)Serving Size: Serves 5 people, according to the site.Number of Servings: 1Recipe submitted by SparkPeople user THEMANDIKAT.

The nutritional information for Vegan Crock Pot Enchiladas is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,782.9

• Total Fat: 15.4 g
• Cholesterol: 0.0 mg
• Sodium: 3,594.9 mg
• Total Carbs: 363.2 g
• Dietary Fiber: 74.8 g
• Protein: 78.8 g

Vegan Crock Pot Enchiladas is Mexican cuisine.

The dietary needs meet for Vegan Crock Pot Enchiladas is Vegan