Vegetarian Enchilada Casserole
From midgelet 15 years agoIngredients
- 1 can crushed tomatoes in tomato puree -- (28-ounce) shopping list
- 1 can chunky salsa -- (14 1/2-ounce) shopping list
- 1 can tomato paste -- (6-ounce) shopping list
- 2 cans black beans -- (15-ounce) rinsed and drained shopping list
- 1 can whole kernel corn -- (15 1/4-ounce) drained shopping list
- 1 can diced green chiles -- (4-ounce) shopping list
- 1 1/2 tablespoons ground cumin shopping list
- l/2 teaspoon garlic powder shopping list
- 5 corn tortillas shopping list
- 1 can sliced ripe olives -- (2 1/4-ounce) drained shopping list
How to make it
- 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 1l/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.
The Rating
Reviewed by 4 people-
something to do in my slow cooker xmas present
Thankschichimonkeyface in Albany loved it -
Awsome recipe thanks
momo_55grandma in Mountianview loved it -
Omg. This sounds great and I'm looking for ease of the slow cooker! Thanks!
themissiah in Ringgold loved it
The Groups
-
CrockPots Are Cool Again
857 members -
Casseroles
8 members -
MEXICAN FOOD
429 members -
Crock Potslow Cooker
201 members -
Casseroles
17 members -
Consume Those Beans
78 members -
Quick Simple And Tasty
53 members -
All Things Vegetarian
65 members -
Slow Cookers Unite
49 members -
Packages Jars And Cans
30 members
Reviews & Comments 3
-
All Comments
-
Your Comments