Recipe For Cooking Vegetarian Enchilada Casserole

Toaster Oven Casseroles :: Vegetarian Casseroles

Vegetarian Enchilada Casserole

Posted by Tiffany at recipegoldmine.com on 11/24/2001 10:57 am

1 (28 oz.) can crushed tomatoes in tomato puree
1 (14 1/2 oz.) can chunky salsa
1 (6 oz.) can tomato paste
3 (15 oz.) cans black beans, rinsed and drained
1 (15 1/4 oz.) can whole kernel corn, drained
1 (4 oz.) can diced green chilies
1 1/2 Tbsp. ground cumin
1/2 tea. garlic powder
5 corn tortillas
24 oz. canned sliced ripe olives, drained

In a lrg. bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 C. of this mixture into the bottom of a four-qt. electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary.

Spread on 1/4 of the remaining tomato mixture. Top with another 1 1/4 tortillas. 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 hr.. Serve hot.

Makes approximately 5 or 6 servings