Saturday, November 12, 2011
Slow Cooker 'Uala Enchilada with Soyrizo
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)
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