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    Slow Cooker Vegetarian Enchilada CassO


    Source of Recipe


    Chefs.com

    List of Ingredients




    3-1/3 cups canned crushed tomatoes, in tomato purée
    1-2/3 cups chunky style prepared salsa
    6 oz. tomato paste
    2 lbs. canned black beans, rinsed and drained
    1 lb. corn kernels, thawed if frozen
    1/4 lb. canned diced mild green chilies, drained
    1-1/2 Tbsps. ground cumin
    1/2 tsp. garlic powder
    5 corn tortillas
    2 oz. olive slices, drained

    Recipe



    Preparation Time: 15 minutes
    Cooking Time: 5 hours
    Serves: 5
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    instructions

    Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot.





    09/06

 

 

 

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