Guest guest Posted June 20, 2008 Report Share Posted June 20, 2008 @@@@@ Vegetarian Crockpot Enchiladas 1-3/4 lbs. canned crushed tomatoes in tomato purée 14 ounces 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. Source: 101 Crockpot Recipes by Chet Day Formatted by Chupa Babi: 06.20.08 ----- Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.