We’re three weeks in to the new semester for The Professor (hey, that rhymes!) and our fall calendar is color-coded with activites through December; way back when I was a single mom, I assumed, incorrectly, that when my kids were grown and on their own, life would slow down. While there are no more high-school fall football practices or games to attend, I do find most days with multiple deadlines and being pulled in more directions than one. Sound familiar? I thought so.
I’d had a crockpot for years that sat in our basement unused, never really sold on the benefits of, what I thought was ‘steaming’ food – meats didn’t brown properly and sometimes dried beans cooked and other times they didn’t. But when I made these onions in my crockpot overnight, I was sold; and when the old crockpot bit the dust, I purchased another one. Soup, stew, stock, chili, pulled pork – all get tossed into a crockpot and dinner is done with enough leftovers to cover The Professor’s lunches.
This Crockpot Enchilada recipe is one I’ve had in my recipe binder for years – I don’t even know where I found it but when we had employees, we cooked lunch for them once a week and these enchiladas were always a favorite; I hadn’t made them for the last couple of years because they call for flour tortillas – something that can be a bit of a challenge when eating gluten-free.
Toufayan Gluten-Free Wraps work perfectly in this recipe; they hold up well and do not fall apart – they aren’t gluey, are soft and pliable – and exactly what a flour wrap should taste like. I used their Savory Tomato wraps but plain would work nicely as well. I also served ours on a bed of shredded romaine lettuce and slices of cherry tomatoes with a squirt of fresh lime juice; feel free to add chunks of avocado and/or green onions if you’d like. I cannot say enough about the quality of Toufayan Gluten-Free Wraps – they truly are a staple here at Smith Bites.
Disclosure: This is a sponsored post and I am being compensated to share Toufayan products with our readers; as always, all opinions and recommendations are mine.
NOTE: I have a large, oval-shaped crockpot so I cut the Toufayan wraps in half and place one half on each side of the crockpot, overlapping in the middle. Alternate the placement of the tortillas so that you have tortilla at both the top and bottom on each side. If you have a round crockpot you won’t need to cut the tortillas in half.
GLUTEN-FREE CROCKPOT ENCHILADAS
- 2 pounds ground beef
- 2 cans black beans, drained and rinsed
- 1 16-ounce container salsa (not a fruit salsa)
- ½ cup water
- 1 teaspoon cumin
- 2 teaspoons chipolte chili powder
- 4 cups shredded cheese (I used a mix of jack, cotija and cheddar)
- 1 package Toufayan Savory Tomato wraps, cut in halves
- Salt/pepper to taste
- Shredded lettuce (optional)
- Cherry tomatoes (optional)
- In a large skillet, brown meat until no longer pink, 7-10 minutes; add beans, salsa, water, cumin and chipolte chili powder
- Mix well and bring to a boil; reduce to simmer and cook for 10-minutes
- In a crockpot, layer enchilada mixture, tortilla halves (see note above), and some of the cheese; repeat layers dividing ingredients evenly and ending with cheese – you should have 5 layers total
- Cover and cook on low for about 4 hours – might be a little more or less depending on your crockpot
- Serve on a bed of shredded lettuce and cherry tomatoes if desired