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Vegetarian Enchilada Casserole 2

Posted By archives On March 24, 2010 @ 9:40 am In Beans and Legumes,Crockpot | 1 Comment

Recipe Adapted from: Best Slow Cooker Cookbook Ever: Versatility and Inspiration for New Generation Machines

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.

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