Guest guest Posted August 15, 2001 Report Share Posted August 15, 2001 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 Quote Link to comment Share on other sites More sharing options...
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