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Vegetarian Enchilada Casserole

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  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
  Corn tortillas 5
  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.

Recipe Summary

Side Dish
Slow Cooked

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1950 Calories from Fat 181

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 5.6 g28.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7500.2 mg312.5%

Total Carbohydrates 373 g124.4%

Dietary Fiber 87.1 g348.5%

Sugars 66.2 g

Protein 80 g159.9%

Vitamin A 225.1% Vitamin C 331.6%

Calcium 204.6% Iron 227.5%

*Based on a 2000 Calorie diet


Vegetarian Enchilada Casserole Recipe