Crock pot Black Bean and Sweet Potato Enchiladas

4.75 from 4 votes

Prep Time10

Cook Time3

Total Time3 10

Servings:

Calories: 363kcal

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

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.