Vegetarian Enchilada Casserole
Source of Recipe
The Best Slow Cooker Cookbook Ever
List of Ingredients
28 ounces canned crushed tomatoes in tomato puree
14 1/2 ounces canned chunky salsa
6 ounces canned tomato paste
30 ounces canned black beans, rinsed and drained
15 1/4 ounces canned whole kernel corn -- drained
4 ounces canned diced green chiles
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 corn tortillas
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.
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