Vegetarian Enchilada Casserole Recipe
Ingredients
| Tomatoes | 1 Can (10oz), crushed | |
| Chunky salsa | 1 Can (10oz) | |
| Tomato Paste | 1 Can (10oz) | |
| Black beans | 2 Can (10oz), drained, rinsed | |
| Whole kernel corn | 1 Can (10oz), drained | |
| Green chiles | 1 Can (10oz), diced | |
| Ground cumin | 1 1/2 Tablespoon | |
| Garlic powder | 1/2 Teaspoon | |
| Corn tortillas | 5 | |
| Ripe olives | 1 Can (10oz), drained |
Directions
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 1/2 tortillas, cutting to fit as necessary. Spread on 1/3 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.
2. Cover and cook on the low heat setting about 5 hours.
Chef
