Vegetarian Enchilada Casserole
|Canned crushed tomatoes||28 Ounce, in tomato puree (1 Can)|
|Canned chunky salsa||14 1⁄2 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Canned black beans||30 Ounce, drained, rinsed (Two 15 Ounce Cans)|
|Canned whole kernel corn||15 1⁄4 Ounce, drained (1 Can)|
|Canned green chiles||4 Ounce, diced (1 Can)|
|Ground cumin||1 1⁄2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Canned ripe olives||2 1⁄4 Ounce, drained (1 Can)|
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 1/2 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.
2. Cover and cook on the low heat setting about 5 hours.