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.
Ingredients:
– 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
Directions:
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!
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