Vegetarian Enchilada Casserole |
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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 6 |
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easy and delcious in the slow cooker Ingredients:
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 |
Directions:
1. In a large bowl, combine the tomatoes, salsa, tomato
2. paste, beans, corn, green chiles, cumin, and garlic
3. powder.
4. Mix well.
5. Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly.
6. Top with 1l/2 tortillas, cutting to fit as necessary.
7. Spread on 1/3 of the remaining tomato mixture.
8. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
9. Sprinkle the sliced olives over all.
10. Cover and cook on the low heat setting about 5 hours.
11. Serve hot.
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