Slow Cooker Dairy-Free Grain-Free Vegan Enchiladas
These slow cooker dairy-free grain-free vegan enchiladas are so simple and delicious…
I love anything in a wrap of any kind. I don’t know what it is, but things just taste better when they are rolled up. But when I started eating paleo, I sadly left my wraps behind. And I’ve so missed my burritos, tuna wraps, enchiladas, quesadillas… all of that great awesome “wrap-y” food. Enter… almond flour wraps. Yup, it’s these babies that allowed me to make this amazing recipe for slow cooker paleo vegan enchiladas…
If you are like me and find that your body just looks and feels better without any grains in your diet, you can make this recipe and do the happy dance. Yay! Wraps that can be cooked and that are grain free — this is the greatest invention since sliced bread…
I made these on Monday, so I did a really big happy dance, because… and I’m going to tell you this even though I am a little embarrassed to admit this… I love to watch The Bachelor. I ate my enchiladas before The Bachelor came on, so I was doubly happy. I felt full yet healthy and I was ready for my favorite mindless 2 hours of TV. It was an awesome night.
I’ve been using almond flour wraps for awhile now, but I never tried to put them in the slow cooker. Until now. And, OMG, it worked out so much better than I could ever have hoped! I adapted this recipe from Real Simple — they get the credit for the original recipe idea, and it’s just awesome!
These slow cooker paleo vegan enchiladas are stuffed with black beans and spinach and corns and deliciously creamy vegan cheese and turmeric and other great flavors. And, the slow cooker does all of the heavy lifting. All you do is mix the filling in a bowl, roll ‘m up, and off you go.
If you are looking for another great vegan slow cooker recipe, try my Vegan Slow Cooker Stuffed Peppers.
Here are some of the great things these slow cooker paleo vegan enchiladas can do for you:
In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.
Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.
It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.
Corn is one of the foods that if I can’t find organic, I just won’t eat because the crops are so heavily sprayed and are full of GMOs. As more people are expressing concern about GMOs, it seems to be getting easier to find good corn at the market. Corn actually benefits the gallbladder, is good for hepatitis, heart disease, and hypertension. Cornsilk is a Chinese herb (Yu Mi Xu). It’s often used to reduce edema, help with hepatitis and reduce the symptoms of some painful urinary conditions. If you can’t find organic fresh corn, buy a bag of organic frozen corn!
In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour tortilla instead of traditional ones.
- 1 15-oz can black beans, rinsed and drained
- 9 oz fresh spinach, steamed, squeezed dry in a clean dish towel
- 1-1/4 cups frozen organic corn
- ½ tsp cumin
- sea salt and black pepper, to taste
- 1 tsp turmeric
- ¼ tsp chipotle chili powder
- ½ tsp garlic powder
- 7-oz sliced vegan American cheese (I used Straight From The Heart brand), divided
- 2 16-oz jars mild salsa
- 6 almond flour tortillas
- sliced radishes, sliced scallions, lime wedges for garnish (optional)
- In a large bowl, combine the beans, spinach, corn, cumin, salt, pepper, turmeric, chili powder, garlic powder, and ½ the cheese.
- Pour one jar of salsa into the bottom of the slow cooker.
- Lay the tortillas out on a flat surface and divide the bean mixture among them. Roll them up, and arrange them, seam-side-down, in a single layer on top of the salsa.
- If you have any filling left in the bowl, pour it on top of the enchiladas.
- Pour the second jar of salsa on top.
- Sprinkle the remaining cheese on top of the salsa.
- Cook on low or medium heat for 2-1/2 hours, or until the cheese is melted and everything is hot.
- Serve with radishes, lime wedges and scallions, if desired. Enjoy!