Get dinner on the table with this easy low carb vegetarian beef enchilada casserole made in the crockpot. Morning Star Farm's Griller Crumbles and black beans provide lots of protein while chipotle puree adds some smoky heat to this delicious recipe.
1 ½cupsenchilada saucestore bought or made from scratch
15oz.can black beans - rinsed & drained
15oz.can diced tomatoes - drained
¼tsp.chipotle puree
1cupColby-Jack cheese - shredded
Optional Garnishes: green onionscilantro, lime juice, avocado, sour cream
Instructions
In a medium saucepan, sauté the red onion and cumin in the olive oil until onions are soft.
Transfer the onion mixture to the crockpot. Add the crumbles, chilies, enchilada sauce, black beans, tomatoes, and chipotle puree. Stir to combine. Set the crockpot on Low, and cook for two hours.
Mix in the shredded cheese and cook for 15-30 minutes (until cheese is melted) on Low.
Serve with optional garnishes.
Recipe Notes
30 grams of carbs may not seem low carb, but considering net carbs (carbs minus fiber) of 16 grams, that's a pretty low carb count for a vegetarian dish, and the carbs are not coming from grains. You can reduce the carb count further by eliminating the beans, but much of the fiber is coming from the beans which reduces the net carbs.