Enchie Pie in the Slow Cooker

Given a busy lifestyle and kids that loved home-cooked foods, I am incredibly dependent on my slow cooker.

My kiddos wanted me to experiment with some enchilada-like recipes.

I wanted to see if I could get in some nutrient-rich green and orange foods into the mix, along with protein and fiber.

I experimented, and this was a major hit!

We call it: Enchie Pie (in the Slow Cooker).

I’ll share with you the steps I followed along with the ingredients I used. You can always modify the recipe based on what you have on hand.


– 1 T olive oil rubbed around the edges of the slow cooker

– 1 15 oz can of black beans, thoroughly rinsed

– frozen cubed butternut squash (I used 1 bag of Stahlbush farms-10 oz)

– 1 15 oz can of black beans, thoroughly rinsed

– 1 bag of frozen broccoli

– several leaves of Swiss chard washed and chopped

– 1 bunch cilantro, washed and chopped

– 1/2 jar of salsa

– 1 box creamy tomato soup


Prepare a slow cooker to avoid the food sticking to the edges. Layer the following in a slow cooker, using halved corn tortillas to separate layers.  It takes about 3 small tortillas, halved, to cover a layer in my slow cooker;  you use more corn tortillas as you make the layers. I used 9 tortillas total, as I made 3 layers.

I cooked this recipe in the slow cooker on high for about 4 hours.  Once it was done, we topped it with shredded Mexican cheese (and put the lid back on the slow cooker until it melted… 5 minutes or so).  Perfect!



Want to learn how “Food Feelings” affect your health and how to eat for optimal energy and well-being? Please check out this FREE Make Nutrition Fun Course on teachable!

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