Recipe

Vegetarian Crockpot Enchiladas Recipe

	Ecoveg / All my dishes 2 years, 3 months ago These crockpot vegetarian enchiladas taste like the real deal. Prep:20m Cook:300m Servings:5	Ecoveg
	tomato beans corn garlic chilies

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Ingredients

1-3/4 lbs. canned crushed tomatoes in tomato purée

14 ounces chunky style prepared salsa

6 ounces tomato paste

2 lbs. canned black beans, rinsed and drained

1 lb. corn kernels, thawed if frozen

1/4 lb. canned diced mild green chilies, drained

1-1/2 Tbs. ground cumin (optional)

1/2 tsp. garlic powder

5 corn tortillas

2 ounces olive slices, drained (optional)

Directions

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

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