It’s One Pot Wednesday!…today’s simple, healthy, one-pot Mexican meal idea is: Crockpot enchiladas with sweet potato and black beans . A hearty and healthy meal that takes only a few minutes prep time, then just set it and forget it! Come home to hot bubbly Crockpot enchiladas!
Black beans, sweet potatoes, tomatoes,corn and Mexican spices get layered between corn tortillas and topped with enchilada sauce and cheese. Deliciousness in a Slow Cooker, and it is so simple ! you can have this healthy vegetarian meal cooking in no time.
I’m adding in one extra powerhouse ingredient in honor of the Fall season and to ratchet up the healthy qualities of these crockpot enchiladas…Pumpkin!  Pumpkin is loaded with fiber and packed with vitamins like A and C. Pumpkin also contains carotenoids and antioxidants that may help protect against cancer and other diseases. Pumpkin puree (which usually stars in Pumpkin pie and other holiday treats) also creates a creamier texture in dishes. Such a versatile superstar, you can add it to many dishes for an extra nutritional boost.
Pumpkin not your deal? No worries, just omit it. You’ve still got nutritional black beans and sweet potatoes adding their punch to this savory crockpot enchiladas dish.
How simple is this dish to make? Simple as 1, 2, 3
1. Combine black beans, cut sweet potato, corn, tomatoes, seasoning, and pumpkin puree in a large mixing bowl.
2. Layer tortillas, black beans and sweet potato mixture, enchilada sauce and cheese in the Crock pot.
3. Set the Crock pot. 6-7 hours on low or 3-4 hours on high. Come home, smell the aroma of Mexican goodness filling the air. Plunge head first into a pot of creamy hot goodness (ok..well not literally , but scoop a big helping onto a plate and smile as that cheesy enchilada hits your lips).
Crockpot enchiladas! bring them on!
Crock pot Black Bean and Sweet Potato Enchiladas
Ingredients
- 1 can black beans 15 oz rinsed and drained
- 1 sweet potato peeled and cut into ½-1 inch pieces
- 2 cups corn fresh or frozen
- 6 to matoes 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 filling (optional)
- 2 cups Mexican cheese blend shredded
- 1 can red enchilada sauce 14 oz.
- 9 Corn tortillas 6 inch
- Optional toppings: sliced green onions sour cream or salsa
Instructions
- In a large mixing bowl add black beans, sweet potato, corn, tomatoes, taco seasoning and pumpkin (optional). Mix thoroughly.
- Spray the Crockpot with non- stick spray . Place 3 tortillas in the bottom of Crockpot (they will be slightly overlapping). Layer ½ black bean sweet potato mixture on top of tortillas, then pour ⅓ of enchilada sauce (about 1 cup) on black bean mixture and sprinkle ⅓ of the cheese. Repeat layering, 3 tortillas, remaining black bean mixture,⅓ enchilada sauce, ⅓ cheese. Layer 3 final tortillas, remaining enchilada sauce and remaining cheese.
- Cover and cook on low for 6-7 hours or high for 3-4 hours. Serve with desired toppings, like sour cream, sliced green onions, or salsa.
Nutrition
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Catherine
Could you add fresh spinach to this?
Susan
Catherine..Absolutely! Spinach would be a great addition!
Peggy
I made this tonight in my three quart slow cooker, which would only fit two tortillas in the bottom, so I did four layers (eight total tortillas), so I guess my calorie count would be lower. I added a cup or so of leftover mashed squash instead of the pumpkin, and it was delicious. My only issue would be that the tortillas just sort of disintegrated after slow cooking for six hours on low, so it didn't really look like enchiladas when I served it. Minor issue, tho, which is good, cause this is very hearty and made a lot for my small family of two. I guess I'll see how well it freezes. Thanks for the great comfort food option, as I'm trying to transition us over to eating vegetarian, and was beginning to despair at serving bean burgers of some sort almost every night.
Susan
Hi Peggy..glad you enjoyed! I think maybe reducing a bit of enchilada sauce would help the tortillas stay more firm. Congrats on moving over to plant based eating! Here's one of my favorite vegetarian meals (this one happens ALL the time over here!) Quick + Easy Black Bean Enchilada Quinoa
Brenda Cornell
i was wondering about the enchillada sauce can size. If 1/3 of the can is 8 oz. doesn't that make a large can of sauce? I added the pumpkin and it was yummy but didn't look like yours.
Susan
Hi Brenda...I used a 14 oz. can of enchilada sauce total and used 1/3 ( roughly 4.6 oz.) for each of the three layers. Hope that helps!
Carrie
The recipe looks yummy! I would appreciate greatly the calories, and percentages for protein, fat, and carbs per serving. Thanks
Susan
Carrie- I just added the nutritional info. For the recipe as is with the pumpkin puree. If you elect to make without the pumpkin in shaves off about 20 calories per serving.
Carrie
Thank you! Much appreciated. This information helps me to make food choices that are high in
protein, low in fat. Carol
Marcia
This looks way too yummy, thank you! My question for you is what do you suggest I substitute for the corn? My husband is allergic to corn and I'm always stumped what would be good to use in its place. Not to worry about the tortillas, I'll just use small flour ones. Oh, and for the cheese (he's allergic to all dairy products, too), I'll probably use Daiya cheddar (again, food allergies - he's also allergic to eggs and chocolate besides the other two). Thanks for the step by step info you gave Dedee, I need all the help I can get!
Marcia
Lyne
Should I make any changes to it if I don't want any cheese in it?
I'm lactose intolerant and I find lactose-free cheese too rubbery. I'd really rather go without.
Susan
you can just omit the cheese, no problem.
Dedee
This may be a completely silly question, but could you tell me how many layers I should do, and which layer to start with on the bottom (filling mixture or tortilla layer)? I've never made crockpot enchiladas before. Thanks in advance!
Susan
Dedee...you'll want to start with a tortilla layer( 3 tortillas spread out on the bottom of the crockpot- you might find it helpful to cut one or two in half so it's easier to cover the whole bottom of the crockpot) Then a layer of filling, enchilada sauce and cheese. Followed by another layer of tortillas. Then one more layer of filling, enchiladas sauce, and cheese. Followed by the final layer of tortillas which are topped with enchilada sauce and cheese. Hope you enjoy
Jen
Love this recipe! I steam the cubed sweet potato while I prep everything else; speeds
up the overall cook time. We have an itty bitty crockpot, so I do 1/2 the quantity and
use the small round torillas.
Susan
Jen- that's a great idea! You can also do this in the oven. Use the same laying as the crockpot recipe, but use a baking pan (square or rectangle) and cook uncovered at 350F for approx. 30-40 min.
Kristen
Can I add chicken to this recipe for my meat loving husband?
Susan
Absolutely! Chicken or lean ground beef would be a great additions. Depending on how much you will be adding, you may want to increase the liquid sightly. Either a bit more enchilada sauce or you could use canned tomatoes instead of fresh one, they have a little bit more liquid.
Ellen
Tasty! Made w/canned corn & canned chopped tomatoes b/c that's what I had. Next time I would drain the tomatoes a bit. Great no meat meal!
Jennifer
What size is your slow cooker? Mine is a 6 quart. If yours is larger, what adjustments should I make to the recipe?
Susan
Hi Jennifer
I also have a 6 qt. Crockpot, no adjustments are necessary. Hope you enjoy! ( This recipe will work with smaller or larger slow-cookers as well. The primary difference will be how much the tortillas overlap in each layer and how thick the layers of sweet potato and black beans are)