1 (16-ounce) can enchilada sauce
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 (4-ounce) can chopped green chile peppers
1 (10-ounce) package frozen corn
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1-1/2 cups textured vegetable protein (TVP)
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
3 to 4 small corn tortillas (optional)
1. In a crockpot, except for tortillas, combine all ingredients (enchilada sauce, black beans, diced tomatoes, tomato sauce, green chile peppers, corn, onion, garlic, vegetable broth, textured vegetable protein, cumin, salt, and black pepper).
2. Heat on low heat for 8 to 10 hours or on high heat for 3 to 4 hours.
3. 30 minutes before you serve, slice the tortillas into bite size strips and add to crockpot.