Vegetarian Enchilada Casserole

Mar 24 2010 | by archives | 4 Comments » |
Tags: casseroles, gluten-free

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Submitted by: Nancy Louise

1 can crushed tomatoes in tomato puree — (28-ounce)
1 can chunky salsa — (14 1/2-ounce)
1 can tomato paste — (6-ounce)
2 cans black beans — (15-ounce) rinsed and drained
1 can whole kernel corn — (15 1/4-ounce) drained
1 can diced green chiles — (4-ounce)
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
1 can sliced ripe olives — (2 1/4-ounce) drained

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 your slow cooker; spread evenly. Top with 1 l/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. Sprinkle the sliced olives over all.

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

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4 Responses to “Vegetarian Enchilada Casserole”

1. 
   Lori Says:

   September 26th, 2010 at 11:53 am

   I made this recipe a couple of times and it is great. I freeze a lot of it in individual portions. Both my son and I love it. It has a great flavor. I leave the tortillas out of it and instead, use crushed taco shells as a garnish along with a dollop of Tofutti sour cream. I am making this today and will also use about 1 tablespoon of Follow Your Heart cheddar, shredded on top. YUM!
2. 
   Lisa Says:

   October 17th, 2011 at 1:36 pm

   This was fantastic…did not change a thing! Lots for leftovers and to freeze for future meals! I seved with shredded lettuce tomatoes and gaucomole.
3. 
   Cheryl Says:

   April 14th, 2013 at 4:18 am

   I’m usually meticulous about copying recipes exactly, but somehow have this recipe written down without the corn, and with one clove of garlic, minced. I tried finding it on the other list of recipes, or other fatfreevegan blog, not even sure how I found it now!
   Anyway, made it for supper last night because it was easy and omg was it ever delicious. I copied the recipe but assumed it would taste too tomato-y. It doesn’t. Maybe it’s the cumin. I’m not a fan of tomato paste flavor, but decided to try it anyway. It is a keeper! Such an amazing flavor we didn’t miss any of the old toppers we would have used in the past. I used more corn tortillas between layers, and served it like they do in Mexican restaurants with shredded lettuce, tomato, and fresh pico de gallo. You have to try this!
4. 
   Cheryl Says:

   April 14th, 2013 at 4:21 am

   Oh, and whether right or wrong, wanted to include that I added salt as the tomatoes, tomato paste and black beans I get are all no sodium added or reduced.
   The piping hot casserole, so comforting, with the crisp cold iceberg shreds. Sorry for rambling but this is so delicious.

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