Meals for You Slow Cooker Low Fat Vegetarian Enchilada Casserole - 4.7 pts

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Meals for You Slow Cooker Low Fat Vegetarian Enchilada Casserole - 4.7

pts

3-1/3 cups canned crushed tomatoes, in tomato purée

1-2/3 cups chunky style prepared salsa

6 ounces 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 Tbs. ground cumin

1/2 tsp. garlic powder

5 corn tortillas

2 ounces olive slices, drained

 

 

 

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.

 

This recipe serves 5 people. Due to the nature of this recipe, it

adjusts the number of servings in multiples of 5 only.

 

Serves: 4- 5 people

 

Prep: 15 min. Cook: 5:00 hr.

 

Per Serving: calories 396, fat 4.3g, 9% calories from fat, cholesterol

0mg, protein 18.9g, carbohydrates 79.0g, fiber 20.4g, sugar 17.4g,

sodium 1596mg, diet points 4.7.

 

Source: Meals for You

Formatted by Chupa Babi in MC: 12.30.06

 

ChupaNote: Next time I do this, I'm adding a cupful of minced fresh

cilantro and a cupful of minced sweet onion at the last minute for

some crunch. Sprinkled each bowl with pepper jack cheese. The recipe

didn't say, but I used a 4 1/2 qt slow cooker and it was almost too

small (filled over 2/3 of cooking pot). I used the diced mexican

tomatoes with peppers and hot chunky salsa.

 

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