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