Slow Cooker Pumpkin Enchilada Casserole

After almost 6 months out there, I decided to revise this recipe.  I’ve made some changes–eliminated the almond ricotta and substituted a cilantro-scallion infused tofu ricotta.  And I’ve gotten rid of the potatoes, and added in spinach.  And even though I don’t love vegan cheese, I added more to this version.  All-in-all, I prefer this…