Guest guest Posted December 22, 2001 Report Share Posted December 22, 2001 http://www.crockerykitchen.com Vegetarian Enchilada Casserole Recipe By: Crockery Kitchen Categories: Vegetarian 28 ounce crushed tomatoes, undrained 14 ounces chunky salsa 6 ounces tomato paste 30 ounces canned black beans, rinsed and drained 15 ounces whole kernel corn, drained 4 ounce diced green chiles 1 1/2 tablespoons ground cumin 1/2 teaspoon garlic powder 5 corn tortillas 2 ounces sliced ripe olives, drained Combine all ingredients except tortillas and olives in a large bowl. Spread 1 cup of the sauce in the bottom of the crockpot. Top with 1 1/2 tortillas, cutting to fit as needed. Spread 1/3 of the remaining sauce over the tortilla layer. Repeat layering twice, ending with sauce. Sprinkle olives over top. Cover; cook on low for 5 hours. Happy Holidays! Jenny M., Moderator ~~ Quote Link to comment Share on other sites More sharing options...
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