Vegetarian Crock Pot Enchiladas
Ingredients
- 2 cans of crushed tomatoes
- 1 cup of green salsa
- 1 can of black beans
- 1 can of pinto beans
- 1 can of corn
- 1 can of green chilies
- 1 can of enchilada sauce
- 1/2 of a yellow onion(diced)
- 1 garlic clove(diced)
- 1/2 cup of cilantro (chopped)
- 1 tsp of cumin
- 1/4th cup of olive oil
- 3 cups of Monterrey Jack Cheese
- Tortillas
How to make it
- In a crock pot combine the first seven ingredients.
- Cook on high for 1 hour stirring every once in awhile
- Combine the next 5 ingredients and saute on low for about 15 minutes creating a sauce
- Warm the tortillas by wrapping them in foil and heating in oven for 10 minutes at 325 degrees
- Spread the sauce mixture onto each tortilla then spread the crock pot mixture on top
- Roll into a wrap and place in a baking pan. Continue until all tortillas are wrapped.
- Spread remaining crock pot mixture on top of tortillas
- and sprinkle with Monterrey Jack Cheese
- Warm in oven for 10 minutes at 325
- Serve and Enjoy!!