More Great Recipes: Casserole | Vegetable | Vegetarian

Vegetarian Enchilada Casserole

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Member since 2006

Serves | Prep Time | Cook Time


1 can crushed tomatoes in tomato puree -- (28-ounce)
1 can chunky salsa -- (14 1/2-ounce)
1 can tomato paste -- (6-ounce)
2 cans black beans -- (15-ounce) rinsed and drained
1 can whole kernel corn -- (15 1/4-ounce) drained
1 can diced green chiles -- (4-ounce)
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
1 can sliced ripe olives -- (2 1/4-ounce) 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 your slow cooker; spread evenly. Top with 1

l/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.

Cover and cook on the low heat setting about 5 hours.

Serve hot.

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