Monday, April 1, 2013

Vegan enchiladas

VEGAN enchiladas
5 red potatoes (medium)
2-3 cups of your favorite enchilada sauce
12 corn tortillas
1 package soy chorizo
1 can refried beans (I love the trader joes vegan ones with salsa)
Oil the crock if your slow cooker and poor 1/4 the enchilada sauce over the bottom.
Cover the sauce with a single layer or the corn tortillas and top with 1/3 of the chorizo, 1/3 of the potatoes and 1/3 of the refried beans. Top with another 1/4 of the enchilada sauce. Repeat the layering until your ingredients run out. 
Cook on low for 4-5 hrs.

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