Vegetarian Enchilada Casserole

Prep Time: 15 Minutes

Cook Time: 300 Minutes

Ready In: 315 Minutes

Servings: 6

Ingredients:

1 (28 ounce) can crushed tomatoes

1 (14 ounce) jar chunky style prepared salsa

1 (6 ounce) can tomato paste

2 (16 ounce) cans black beans, rinsed and drained

1 lb corn kernel, thawed if frozen

1 (4 ounce) can diced mild green chilies, drained

1 1/2 tablespoons ground cumin

1/2 teaspoon garlic powder

5 corn tortillas

2 ounces black olives, sliced and drained

Directions:

1. Combine first 8 ingredients in a bowl. Mix thoroughly.
2. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat.
3. Spread evenly and top with 1 1/2 tortillas, cutting to fit pot.
4. Spread 1/3 of remaining tomato mixture over top.
5. Repeat layering process, ending with tomato mixture.
6. Spread top evenly.
7. Sprinkle with olives.
8. Cover and cook about 5 hours.
9. Serve hot.

By RecipeOfHealth.com