Vegetarian Enchilada Casserole
- Reviews 8
Ready In: 5 hrs 15 mins
Serves: 6
Ingredients
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) jar chunky style prepared salsa
- 1 (6 ounce) can tomato paste
- 2 (16 ounce) cans black beans, rinsed and drained
- 1 lb corn kernel, thawed if frozen
- 1 (4 ounce) can diced mild green chilies, drained
- 1 1⁄2 tablespoons ground cumin
- 1⁄2 teaspoon garlic powder
- 5 corn tortillas
- 2 ounces black olives, sliced and drained
Directions
- Combine first 8 ingredients in a bowl. Mix thoroughly.
- Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat.
- Spread evenly and top with 1 1/2 tortillas, cutting to fit pot.
- Spread 1/3 of remaining tomato mixture over top.
- Repeat layering process, ending with tomato mixture.
- Spread top evenly.
- Sprinkle with olives.
- Cover and cook about 5 hours.
- Serve hot.
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