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Vegetarian Enchilada Casserole




Source of Recipe


The Best Slow Cooker Cookbook Ever


List of Ingredients




„h 28 ounces canned crushed tomatoes in tomato puree
„h 14 1/2 ounces canned chunky salsa
„h 6 ounces canned tomato paste
„h 30 ounces canned black beans, rinsed and drained
„h 15 1/4 ounces canned whole kernel corn -- drained
„h 4 ounces canned diced green chiles
„h 1 1/2 tablespoons ground cumin
„h 1/2 teaspoon garlic powder
„h 5 corn tortillas
„h 2 1/4 ounces canned sliced ripe olives -- drained

Recipe



1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture in to the bottom of a 4-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all.
2. Cover and cook on the low heat setting about 5 hours. Serve hot.