Vegetarian Enchilada Casserole

Ready in 1h

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

Original recipe makes 5



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

Verified by stevemur
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Calories Per Serving: 1231 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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