Title: Vegetarian Enchilada Casserole
Categories: Veg05
Yield: 5 servings

28 oz Canned crushed tomatoes in
-tomato puree
14 1/2 oz Canned chunky salsa
6 oz Canned tomato paste
30 oz Canned black beans
Rinsed and drained
15 1/4 oz Canned whole kernel corn;
-drained
4 oz Canned diced green chiles
1 1/2 tb Ground cumin
1/2 ts Garlic powder
5 Corn tortillas
2 1/4 oz 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.

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 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 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

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