Vegetarian Enchilada Casserole/Slow Cooker

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Vegetarian Enchilada Casserole

Previously posted by Amelia on Dairy-Free list

 

1 28-ounce can diced tomatoes

1 16-ounce bottle chunky salsa

1 6-ounce can tomato paste

2 15-ounce cans black beans, rinsed and drained

1 15 1/4-ounce can whole kernel corn, drained

1 4-ounce can diced green chiles

1 1/2 tablespoons ground cumin

1/2 teaspoon garlic powder

6 corn tortillas

 

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 into the bottom of a 4-quart electric slow cooker;

spread evenly. Top with 2 tortillas, cutting to fit as necessary. Spread

on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times,

ending with the rest of the tomato mixture; spread evenly over the top.

 

2. Cover and cook on the low heat setting about 5 hours. Serve hot.

 

Makes 5 to 6 servings.

Adapted from: The Best Slow Cooker Cookbook Ever