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Vegetarian Enchilada Casserole




Source of Recipe


The Best Slow Cooker Cookbook Ever by Natalie Haughton


List of Ingredients




1 can (28 ounces) crushed tomatoes in tomato puree

1 jar (14 1/2 ounces) chunky salsa

1 can (6 ounces) tomato paste

2 cans (15 ounces each) black beans, rinsed and drained

1 can (15 1/4 ounces) whole kernel corn -- drained

1 can (4 ounces) diced green chilies

1 1/2 tablespoons ground cumin

1/2 teaspoon garlic powder

5 corn tortillas

1 can (2 1/4 ounces) sliced ripe olives -- drained







Recipe





In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, 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. Cover and cook on the low heat setting about 5 hours. Serve hot.