 |
|
Vegetarian Enchilada Casserole
28 oz can crushed tomatoes
14 1/2 oz can chunky salsa
6 oz can tomato paste
2 15-oz cans black beans, rinsed and drained
15 1/4 oz can whole kernel corn, drained
4 oz can diced green chiles
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
2 1/4 oz can sliced ripe olives, drained
shredded Monterey jack cheese (optional)
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 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.
|
|
Enchilada Casserole