Saturday, November 12, 2011

Slow Cooker 'Uala Enchilada with Soyrizo

2 medium 'uala,  thinly sliced (we used the Okinawan purple and the orange)
4 cups enchilada sauce (we could have added more)
1 package corn tortillas (Big Spazz wants to put more tortillas next time)
1/2 package soy chorizo (the package comes with two sausages - use the other one for breakfast with tofu scramble and chorizo/onion/pepper/hash browns)
1 can black beans, drained and rinsed

Lightly oil bottom of the crock pot (optional, but our tortillas on the bottom stuck a little). Pour a layer of one-fourth of the sauce over the bottom. Cover the sauce with a single layer of tortillas. Top with  one-third of the soyrizo, one-third of the 'uala, one-third of the black beans. Top with sauce. Repeat the layering, ending with a final layer of corn tortillas and the remainder of the sauce.

Cook on high for 2-3 hours or low 4-5 hours. This is a good Saturday afternoon dinner that is perfect when there's cleaning to do. We use a 6 1/2 quart crock pot, so next time, more sauce, more tortillas, but this was still a really great dinner.

Another Big Spazz tip, buy the chunky 'uala rather than the long, svelte one. It makes it easier to layer. In this case, size sometimes matters -- go for the short and wide versus long and thin.

The original recipe is from The Vegan Slow Cooker, p. 91

Eat it as is
Or Big Spazz style with fresh cilantro and salsa verde on top

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