Vegetarian Enchilada Casserole

Yield: 5 or 6 servings

Ingredients

• 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

Instructions

1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin and garlic powder. Mix well.
2. Ladle about 1 cup of this mixture into the bottom of a four-quart electric slow cooker; spread evenly.
3. Top with 1 1/4 tortillas, cutting to fit as necessary.
4. Spread on 1/4 of the remaining tomato mixture.
5. Top with another 1 1/4 tortillas.
6. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
7. Sprinkle the sliced olives over all.
8. Cover and cook on the LOW heat setting about 5 hours.
9. Serve hot.

Attribution

Posted by Tiffany at Recipe Goldmine on 11/24/2001 10:57 am.