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Gluten Free Crockpot Enchiladas

A very special dinner, completely gluten-free!

Toufayan Bakeries Wraps Crockpot Enchillada

 2 pounds ground beef
 
 2 cans black beans, drained and rinsed
 
 1 16-oz container of tomato salsa
 
 1/2 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)
1

In a large skillet, brown meat until no longer pink, 7-10 minutes; add beans, salsa, water, cumin and chipolte chili powder

2

3

Mix well and bring to a boil; reduce to simmer and cook for 10-minutes

4

5

In a crockpot, layer enchilada mixture, tortilla halves, and some of the cheese; repeat layers dividing ingredients evenly and ending with cheese – you should have 5 layers total

6

7

Cover and cook on low for about 4 hours – might be a little more or less depending on your crockpot

8

9

Serve on a bed of shredded lettuce and cherry tomatoes if desired

Nutrition Facts

Serving Size 6 Servings