Vegetarian Enchilada Casserole

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Vegetarian Enchilada Casserole


  • 1 can crushed tomatoes in tomato puree -- (28-ounce)
  • 1 can chunky salsa -- (14 1/2-ounce)
  • 1 can tomato paste -- (6-ounce)
  • 2 cans black beans -- (15-ounce) rinsed and drained
  • 1 can whole kernel corn -- (15 1/4-ounce) drained
  • 1 can diced green chiles -- (4-ounce)
  • 1 1/2 tablespoons ground cumin
  • l/2 teaspoon garlic powder
  • 5 corn tortillas
  • 1 can sliced ripe olives -- (2 1/4-ounce) 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 this mixture into
the bottom of your slow cooker; spread evenly. Top with 1
l/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
over all.

Cover and cook on the low heat setting about 5 hours.
Serve hot

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