Sunday night I did a little bit of weekly food preparation of my own, but mostly for Monday night’s dinner. I was inspired by Lindsay’s Crockpot Enchilada Casserole and decided this would be a great vegetarian meal for M and I to have.
I’ve done the Stacked Roasted Vegetable Enchiladas, but this seemed so much easier (probably because I didn’t have to wait for the roasting time). This was basically chopped up the veggies, throw them (in layers) in the Crockpot and go.
Here are the substitutions I made:
Black Beans –> Lentils
Enchilada sauce –> Chunky Salsa
Cayenne Pepper, Paprika, Cumin –> Cumin, Black Pepper, Diced Onion
I chopped up a red bell pepper and sweet potato and combined that with frozen corn and fresh spinach. So my layers were: whole wheat tortilla strips, spinach, veggies, spices, salsa, cheese, repeat two more times (except leave off the cheese until closer to the end).
This was delicious, and like I said, so easy!
- Lentil, Veggie & Sweet Potato Soup (blogburgh.wordpress.com)
- Red Lentil and Sweet Potato Stew (thefoodclique.com)
- Black Bean & Corn Mole Enchiladas (eatsavorenjoy.com)