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
Looking for a new crockpot? This crockpot model has a programmable timer, with high, low and warm features. The crockpot has a removable stoneware cooker so you can easily take your crockpot meal directly to the table or  store in the refrigerator and makes clean up a snap. {amazon affiliate link}
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