Vegetarian enchilada casserole
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 28 | ounces | Canned crushed tomatoes in tomato puree |
| 14½ | ounce | Canned chunky salsa |
| 6 | ounces | Canned tomato paste |
| 30 | ounces | Canned black beans |
| Rinsed and drained | ||
| 15¼ | ounce | Canned whole kernel corn; drained |
| 4 | ounces | Canned diced green chiles |
| 1½ | tablespoon | Ground cumin |
| ½ | teaspoon | Garlic powder |
| 5 | Corn tortillas | |
| 2¼ | ounce | Canned sliced ripe olives; drained |
Directions
Stick to corn tortillas here as they yield a more desirable result than the flour variety, which falls apart in the slow cooker. For best results, don't cook beyond the time recommended in the recipe. Sprinkle shredded Cheddar or Monterey Jack cheese over the top, if you like, just before serving.
MAKES 5 TO 6 SERVINGS
1. 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 1¼ tortillas, cutting to fit as necessary. Spread on ¼ 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.
2. Cover and cook on the low heat setting about 5 hours. Serve hot.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.