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Vegetarian Enchilada Casserole
Posted By archives On March 24, 2010 @ 9:38 am In Beans and Legumes,Crockpot | 4 Comments
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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