Sunday, March 30, 2014

Bean and Veggie Enchiladas {Crockpot Recipe} :: Lenten Meal PlanLink-Up Week 5

I'm trying to get this week's Lenten Meal Plan Link-Up finished early, so you have lots of time to spend sharing your meatless recipes for others. Today is Laetare Sunday, which marks the halfway point (give or take a few days) in Lent. Have you tried any new meatless meals this Lent? There have been many, many great options shared by all of you fabulous people.

We've been expanding our Lunch options, and you can see some ideas we have tried in this post which features 10 lunch options. I have had to add small amounts of red meat back into my diet on days other than Friday just to keep my iron levels at an optimal place for Baby #3. Pregnant and nursing mamas - remember there are other ways to keep a fast or sacrifice during Lent! Don't put your health at risk. Add a rosary or read a few chapters of your Bible, but don't make yourself ill or put your baby at risk with your eating choices.

That being said, this week I am sharing a favorite recipe from our house that is easy, healthy, AND can be made in the crockpot. Win. WIN. Don't forget to go see what Beth Anne and Abbey are sharing on their blogs this week.  And keep sharing your awesome recipes!



Bean and Veggie Enchiladas 

Serves 6-8

1 red onion, diced small*
2 cloves garlic, minced*
1 red, orange, or yellow bell pepper, diced
2 16 oz cans of pinto or black beans, drained and rinsed
1 cup frozen corn
1 can fire roasted chiles
2 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp dried cilantro (if you have fresh, use fresh and add after cooking)
1 tsp salt
1/2 tsp freshly ground black pepper
2 cups cheese, shredded - I use a mix of cheddar and monterey jack
2 16 oz jars salsa
8-10 8" soft tortillas

*If you want the flavor of the onion and garlic to be less strong, sauté first in 1 TB olive oil before adding below.

In a medium bowl, mix together onion, garlic, pepper, beans, corn, chiles, spices, and 3/4 cup cheese.


Pour about 1 cup salsa (1/2 jar) into slow cooker, spreading to cover the bottom. Scoop 3/4 - 1 cup of the above mixture into 1 tortilla, wrap it up, and nestle into the bottom of the crock pot. Repeat with 1/2 of the filling and tortillas.

Cover with another cup of salsa and 3/4 cup of cheese. Create 2nd layer of tortilla rolls. Top with another cup of salsa. Place lid on and cook 2-4 hours on low. In last 15 minutes, sprinkle leftover cheese (1/2 cup) and let melt.


Serve enchiladas with remaining salsa.

If you wish to cook in oven: layer rolls in 9" x 13" baking pan, and cover with foil. Bake at 400º for 20 minutes. Uncover, sprinkles with cheese, and bake another 5-10 minutes.


Enjoy!



If you're joining us for the Link-Up, grab the button above to add to your blog or website!

 Link up your Lenten meals here, and share with others, so we can all benefit from each other's Vegetarian wisdom! 

If this is YOUR first time joining, the Guidelines are as follows:
  1. Feel free to Link-Up any OLD or NEW meatless meals you have posted about.
  2. The hosts have the right to delete any links that are not appropriate for the link-up.
  3. Feel free to embed Pinterest Recipes or link to recipes you have found online.
  4. Feel free to just blog about what you ate or what you are planning on eating.
  5. Have fun and have a BLESSED LENT!
   
   

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This post Veggie Pizza {Recipe} :: Lenten Meal Plan Link-Up Week 4 first appeared on Two Os Plus More on 25 March 2014

1 comment:

  1. These enchiladas look delish! I'm always on the hunt for a good meatless meal. Thrilled to see all of the links here!

    ReplyDelete

Heyo! Welcome to Two Os Plus More! Thanks for stopping by and leaving a note. I *do* read and appreciate each and every comment, but sometimes due to, you know, life and stuff, it does take me a bit to reply. Cheers!

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