This easy meal uses a slow cooker and rice cooker, so you can prepare your ingredients the night before, set the timer in the morning when you leave for work, and come home to a delicious, nutritious Mexican meal!
Vegetarian Enchilada Casserole
originally from The Best Slow Cooker Cookbook Ever
The Main Dish
28 oz. canned crushed tomatoes in tomato puree
14.5 oz. canned chunky salsa
6 oz. canned tomato paste
30 oz. canned black beans, rinsed and drained
15.25 oz. canned whole kernel corn, drained
4 oz. canned diced green chiles
1.5 Tbsp. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
2.25 oz. canned sliced ripe olives, drained
Combine all main dish items in a large bowl and mix well. Ladle about 1 cup of this mixture into the bottom of a 4-quart crockpot or slow cooker; spread evenly. Top with one whole tortilla and whatever portion of another one you need to completely cover the area. Repeat layers 2 more times, ending with the rest of the tomato mixture (spread it evenly over the top tortillas). Sprinkle the olives on top.
Cover and cook on the low heat setting for about 5 hours. Serve hot.
I like to serve it with corn or tortilla chips to add a little crunch. You can also add some shredded cheese or sour cream if you don't mind it not being vegan.
originally from The Ultimate Rice Cooker Cookbook
1 tbsp. butter
1/2 small white onion, chopped
1 cup long grain white rice
1.5 cups water
1/2 tsp. salt
1/2 cup fresh cilantro, chopped
If you want to use only the rice cooker, turn it on the regular cycle, melt the butter and sauté the onion right in the cooker. You can also do this step in a frying pan if you'd rather. In either case, sauté the onion until it's soft and clearish.
Combine the onion and all remaining ingredients in the rice cooker; mix well. Set on regular rice cycle and enjoy. It smells heavenly while cooking and tastes just as good!
I was able to successfully make a double recipe in our 5.5 cup rice cooker.