Serves:
Preparation Time:
Ingredients :
- Barley-cooked, 300 g
- Corn-frozen, 90 g
- Chile Powder, 1 teaspoon
- Canned Black Beans, 500 g
- Tomatoes, 200 g, diced
- Chilies, 30 g, green
- Chile Powder, 1 teaspoon
- Cilantro-fresh, 20 g
- Cumin, 1 teaspoon
- Flour Tortillas, 1 dozen
- Vegan Cheese, 150 g, shredded
- Enchilada Sauce-red chili, 700 g
Toppings:
- Guacamole
- Olives, sliced
- Onions
- Cilantro
- Lettuce
Directions
1- Mix together beans, tomatoes, barley and corn. Add salt, cilantro, lime juice, spices and cheese; mix to combine. Put aside till needed.
2- Oil the bottom of your crock pot and spread 80 g of enchilada sauce evenly in it.
3- Put a bit of the filling into each tortilla and place them into crock pot seam side down.
4- Pour on remaining sauce and top with cheese.
5- Set your crock pot on high and cook enchiladas for 3 hours. Top with leftover cheese and cook for 15 minutes.
6- Serve with toppings and enjoy
Nutritional Information
- Calories: 345
- Total Fat: 21g
- Saturated Fat: 6.2g
- Cholesterol: 30 mg
- Sodium: 400 mg
- Carbohydrates: 20 g
- Sugar: 4g
- Protein: 16g
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