Vegetable Enchilada Casserole

1 can crushed tomatoes in tomato puree (28 oz.)
1 can chunky salsa (141/2 oz.)
1 can tomato paste (6 oz.)
2 cans black beans, rinsed and drained (15 oz. each)
1 can whole kernel corn, drained (151/4 oz.)
1 can diced green chilies (4 oz.)
11/2 tbsp. ground cumin
1/2 tsp. garlic powder
5 corn tortillas

1 can sliced ripe olives, drained (21/2 oz.)

1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin, and garlic powder. Mix well.
2. Ladle about 1 cup of this mixture into the bottom of a 4-quart Crockery Pot; spread evenly.
3. Top with 11/2 tortillas, cutting to fit as necessary.
4. Spread on 1/3 of the remaining tomato mixture.
5. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
6. Sprinkle the sliced olives over all.
7. Cover and cook on low about 5 hours. Serve hot.

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