Vegetarian Enchilada Casserole

5 servings

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Vegetarian Enchilada Casserole Ingredients

28 oz Canned crushed tomatoes in	4 oz Canned diced green chiles
14 1/2 oz Canned chunky salsa	1 1/2 tb Ground cumin
6 oz Canned tomato paste	1/2 ts Garlic powder
30 oz Canned black beans	5 Corn tortillas
Rinsed and drained	2 1/4 oz Canned sliced ripe olives;
15 1/4 oz Canned whole kernel corn;

Instructions for Vegetarian Enchilada Casserole

Stick to corn tortillas here as they yield a more desirable result than the flour variety, which falls apart in the slow cooker. For best results, dont cook beyond the time recommended in the recipe. Sprinkle shredded Cheddar or Monterey Jack cheese over the top, if you like, just before serving. MAKES 5 TO 6 SERVINGS 1. 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 in to the bottom of a 4-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. 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. 2. Cover and cook on the low heat setting about 5 hours. Serve hot. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized