Slow Cooker Sweet Potato & Black Bean Enchiladas

It has been a really long time since I have used my slow cooker, but when my friend, food blogger and NYT best-selling cookook author Lisa Leake of 100 Days of Real Food, asked me to share an easy back to school slow cooker recipe, I was happy to dust mine off and start creating.

I love Southwestern flavors, so I decided to do a play on what I am calling enchiladas, even though the dish is actually layered more like a lasagna, but I use enchilada sauce.  To keep things super easy, I tested the recipe without sauteeing the onions and sweet potatoes to see if I could get them to cook evenly and thoroughly in a reasonable amount of time and they did.  The key to this is keeping your medium dice consistent, so that everything cooks through. If you want to saute them first, it will add a little bit of depth of flavor and will reduce the overall cooking time in the slow cooker.  It's entirely up to you...

I used a natural, hydrocarbon-free coconut oil cooking spray to coat my slow cooker prior to layering the ingredients, but you could also just brush with olive oil if you prefer not to use any type of cooking spray at all. While I don't think this step is entirely necessary, it did make my pot a lot easier to clean up.

One batch of this recipe served 3 in my family plus enough leftovers for at least 2 of us the next day (one of us may have gotten seconds the first night!), so I think this will safely serve 6.

And while you can leave it out, I love cojita cheese and loved having that hint of tanginess from the feta baked on top.

For the full recipe, click here.