Vegetarian Enchilada Casserole
|Title:||Vegetarian Enchilada Casserole|
1 (28 ounce) can crushed tomatoes in tomato puree
1 (14 1/2 ounce) can chunky salsa
1 (6 ounce) can tomato paste
3 (15 ounce) cans black beans, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 corn tortillas
24 ounces canned sliced ripe olives, 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 a four-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary.
Spread on 1/4 of the remaining tomato mixture. Top with another 1 1/4 tortillas. 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.
Makes 5 or 6 servings