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Vegetarian Enchilada Casserole Recipe

Vegetarian Enchilada Casserole recipe
Food.com

Make and share this Vegetarian Enchilada Casserole recipe from Food.com.

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

Method

1
Combine first 8 ingredients in a bowl. Mix thoroughly.
2
Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat.
3
Spread evenly and top with 1 1/2 tortillas, cutting to fit pot.
4
Spread 1/3 of remaining tomato mixture over top.
5
Repeat layering process, ending with tomato mixture.
6
Spread top evenly.
7
Sprinkle with olives.
8
Cover and cook about 5 hours.
9
Serve hot.
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