Mexican Vegetarian Enchilada

RisaG posted 02-19-99

* Exported from MasterCook *

Vegetarian Enchilada Casserole

Recipe By : The Best Slow Cooker Cookbook Ever
Serving Size : 5 Preparation Time :5:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (28 oz) can crushed tomatoes in puree
1 (14.5 oz) can chunky salsa
1 (6 oz) can tomato paste
2 (15 oz) cans black beans -- rinsed & drained
1 (15.25) oz can corn kernel corn -- drained
1 (4 oz) can green chiles -- chopped
1 1/2 tbsp ground cumin
1/2 tsp garlic powder
5 corn tortillas -- cut to fit c/p
1 (2.25 oz) can sliced black olives -- 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 the mixture into the bottom of a 4 qt 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 overall.

Cover and cook on the LOW setting about 5 hours.

Serve hot.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line