Crockpot Enchiladas

vegan

heart healthy

diabetic friendly

INGREDIENTS:

  • 1 large can crushed tomatoes
  • 1 jar chunky salsa
  • 1 can Rotel
  • 2 cans black beans, drained
  • 1 can whole kernel corn, drained
  • salt & pepper
  • 2 Tablespoons cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • corn tortillas

INSTRUCTIONS:

1.  Mix ingredients (except tortillas) and add a ladleful (about a cup) to small crock pot set on low heat. Cover with a tortilla.

2.  Repeat the process until you use up the mixture (mixture should be the top layer).

3.  Cook on low heat 3-4 hours.

4.  Serve.