Vegetarian enchilada casserole

Yield: 5 servings

Measure Ingredient
28 ounces Canned crushed tomatoes in tomato puree
14½ ounce Canned chunky salsa
6 ounces Canned tomato paste
30 ounces Canned black beans
\N \N 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 \N Corn tortillas
2¼ ounce Canned sliced ripe olives; drained

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.


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.

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