Slow Cooker Enchiladas

Published September 2012


1 large sweet onion, chopped
1 pkg. veggie burger crumbles
1 oz taco seasoning mix
1 can black beans, drained & rinsed
1 16 oz can creamed corn
1 12 oz jar chunky salsa
1 8 oz Tofutti cream cheese
20 corn tortillas, quartered
1 large can green enchilada sauce (optional)
1 cup veggie cheddar cheese (optional)


SauteĢ onion in water or vegetable oil in skillet till soft; add veggie crumbles and stir. Add taco seasoning, salsa, cream cheese, black beans, corn and most of the cheese, if using, reserving 1/4 cup for later. Simmer 5 minutes.

Spread a thin layer of salsa on bottom of sprayed crockpot. Cover with a layer of tortilla pieces, then a layer of burger mix. Continue layering until mix is gone. End with tortillas. Top with enchilada sauce and remaining cheese if desired.

Cover and cook on HIGH for 45 minutes to 1 hour. Delicious served over a bed of fresh shredded lettuce, tomatoes, salsa, guacamole and olives.

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