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Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

This recipe is quick and easy to prepare the way we've laid it out -- complete with a few shortcuts. But even so, you not only get a homemade dinner...but one that's absolutely awesome.

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

You will need:

1-2 bunches spinach (about 2 cups chopped) -- you can also use a frozen 10-ounce package, thawed and drained. 1 ear of corn (or 1 cup frozen corn) 1 can black beans 1 jar salsa (something extra flavorful -- garlic and cilantro, or black bean and corn for extra protein) 1 jar green chile 2 teaspoons cumin salt and pepper to taste 6-8 corn tortillas

You can preheat a griddle on your stove (or your grill outside!) to grill the corn -- but you don't have to. If you're using frozen spinach or corn, ignore the spinach and corn prep instructions.

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

1. Wash and thinly chop the spinach.

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

2. Drain and rinse the black beans.

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

3. Shuck the corn and grill until you have marks on each side. (I like to grill more than one ear while I've got the grill fired up and eat the rest as a side dish later in the week.)  

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

Beautiful. Now plug in your slow cooker.

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

Cut the corn off the cob.

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

4. Place the beans, spinach, corn, salsa and cumin in a large bowl.

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

Mix everything together and add salt and pepper to taste.

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

5. Wrap the tortillas in a clean towel and nuke them for thirty seconds or so to limber them up (you can also grill them). Turn the slow cooker on low.  

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

6. Open the jar of green chile and spread a thin layer on the bottom of the slow cooker.

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

7. Holding the tortilla in one hand, fill it with 1/4 cup to 1/2 cup of the mixture -- if using only 1/4 cup, you'll have some mixture left over for later and can make another batch.

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

Place each rolled tortilla seam-down in the slow cooker.

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

Keep going ...

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

The tortillas might break if you stuff eight in, but that doesn't matter.  

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

Pour the rest of the jar of green chile over the rolled tortillas and cover with the lid.

Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday

Cook on low for an hour and a half to two hours, until hot all the way through. This recipe makes enough for four really hungry adults.


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