Here is what the recipe calls for, with my modifications listed as well...
3 tablespoons butter
3 tablespoons flour
1 can (15 ounce) black beans, rinsed and drained (used reduced sodium)
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos (used 10oz can instead)
1 can (10 ounce) Enchilada sauce
1 cup shredded Monterrey Jack cheese (optional)
I did everything else according to the instructions. I prepped the dish the night before and popped it in the crockpot the next morning. I left it on the "low" setting all day. To serve, I added some shredded cheese, sour cream, and crunched up tortilla chips on top of the bowl.
|Photo taken before almost forgetting to add the tortilla chips|
The sour cream helped cool off the dish and made it extra delicious. (If you're looking to make this vegan, you could use margarine instead of butter, fake/soy shredded cheese or just omit, and Tofutti Sour Cream.) I was nervous about using the almond milk but it tasted just fine (and didn't require an extra trip to the grocery store). I have the leftovers for lunch today and I'm looking forward to when I can eat this again! I'd say this recipe made about 4 servings so it was perfect for me and my husband.
Please let me know if you try this recipe. Do you have any crock pot vegetarian favorites? I'm always looking for easy recipes to add to my rotation!