5 red potatoes (medium) 2-3 cups of your favorite enchilada sauce 12 corn tortillas 1 package soy chorizo 1 can refried beans (I love the trader joes vegan ones with salsa)
Oil the crock if your slow cooker and poor 1/4 the enchilada sauce over the bottom. Cover the sauce with a single layer or the corn tortillas and top with 1/3 of the chorizo, 1/3 of the potatoes and 1/3 of the refried beans. Top with another 1/4 of the enchilada sauce. Repeat the layering until your ingredients run out.
Cook on low for 4-5 hrs.