Crock Pot Meals a’ la Feisty

roxy 4 Comments

Below are a couple photos of one of my favorite crockpot meals: Tofu BBQ. This dish, and the spinach and black bean enchiladas are my absolute favorites. 🙂
[[I used my Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker for these recipes.]]

Tofu BBQ

  • 2 containers firm or extra firm tofu, pressed
  • 1 1/2 cups ketchup
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp red pepper flakes
  • 1/2 tsp garlic powder
  • salt and pepper to taste
    • Now comes the hard part. Combine all ingredients in crock pot and cook for 5 – 6 hours on LOW. I accidentally cooked it on high so it came out a bit runnier that it should have. Makes some delicious sandwiches! 🙂
    Edits// Daniel picked out some fancy ketchup that came in a jar – Sir Kensington. Pretty tasty. I also added some teriyaki sauce with the soy sauce. Not sure it changed things much.
    [[Original recipe here]]

    Spinach and Black Bean Enchiladas

  • 1 15.5 oz can of black beans, rinsed
  • 1 10 oz package of frozen/chopped spinach – thawed and squeezed of liquid
  • 1 cup frozen corn
  • 1/2 tsp ground cumin
  • 8 oz [mild or sharp] grated cheddar [2 cups]
  • kosher salt and black pepper
  • 2 16 oz jars of salsa [3.5 cups]
  • 8 6-inch corn tortillas, warmed

    • This one actually takes some prep:
    Mash 1/2 the beans, add 1/2 tsp of salt, 1/4 tsp of pepper, the drained spinach, corn, cumin, 1 cup of cheese, and the rest of the beans. MIX! //
    Pour one jar of salsa on the bottom of the crock pot. Place about 1/2 cup of your bean-spinach mixture in each corn tortilla. PROTIP: “warmed” = nuke the tortillas for like 30 seconds so they are more malleable!! Roll them up and place them side by side [squished together!] on top of the salsa pool [open side down]. I ran out of room and stacked a few on top until the mixture was gone. Put the rest of the cheese on top, and top with the 2nd jar of salsa. //
    Cook on LOW for 3 hours.
    I didn’t take a photo because…it wasn’t pretty. BUT it was delicious! I added guacamole as a topping. Sour cream would have been perfect. Unfortunately Daniel chose the SPICIEST salsa that ever existed. I could barely enjoy my tasty new dish!
    [[Original recipe here]]
    Do you have any tasty vegetarian crock pot dishes to share?? I am obsessed with trying them out! MEALS FOR DAYS.
    xoxo

    Related posts:

    birthday breakfast and cake! Crockpot Tamale Pie! Slow Cookin’ Veggie Lasagna cooking with feisty – tacos!

    roxy

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    4 Comments

    2. I like to add roasted sweet potatoes to my black bean enchiladas sometimes 🙂

      Indian Daal is also good in a slow cooker…I can email you a "kichidi" recipe – which is an Indian dish my mom makes…

    3. Pingback: Slow Cookin' Veggie Lasagna - grrfeisty

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