Slow Cooker Vegan Mexican Enchilada Soup (Wfpb, Oil Free, Gluten Free)

simplyplantbasedkitchen.com

Cindy Knotts

1 ¾ cups black beans drained, ow sodium or no salt added

3 ½ cups pinto beans drained, low sodium or no salt added

14 ounces diced tomatoes low sodium or no salt added

20 ounces red enchilada sauce oil free

1.5 cups frozen corn kernels

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow or sweet onion, diced

1 cup vegetable broth low sodium

2 teaspoons minced garlic

2 teaspoons smoked paprika

2 teaspoons dried cilantro

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

13.5 ounces light coconut milk shake well (canned not refrigerated kind)

subheading: Optional Toppings:

fresh cilantro

diced avocado

corn tortillas

oil free baked tortilla chips

Directions at simplyplantbasedkitchen.com

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