Vegetarian Enchilada Casserole

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Vegetarian Enchilada Casserole

 

From The Best Slow Cooker Cookbook Ever

 

Serves 5 to 6

 

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

 

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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