Recipe - Vegetarian Enchilada Casserole

28 ounce Canned crushed tomatoes in
tomato puree
14 One half ounce Canned chunky salsa
6 ounce Canned tomato paste
30 ounce Canned black beans
Rinsed and drained
15 One fourth ounce Canned whole kernel corn;
drained
4 ounce Canned minced green chiles
1 One half tablespoon Ground cumin
One half teaspoon Garlic powder
5 Corn tortillas
2 One fourth ounce Canned cut or sliced up ripe olives;
drained

Stick to corn tortillas here as they yield a more desirable result than the
flour variety, which falls apart in the slow cooker. For best results,
don't cook beyond the time recommended in the recipe. Sprinkle shredded
Cheddar or Monterey Jack cheese over the top, if you like, just before
serving.

MAKES 5 TO 6 SERVINGS

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 4quart electric slow cooker; spread evenly.
Top with 1 One fourth tortillas, cutting to fit as necessary. Spread on One fourth 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 cut or sliced up
olives over all.

2. Cover and cook on the low heat setting about 5 hours. Serve hot.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton

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