MEXICAN CASSEROLE

2 cans (15 oz. each) black beans, rinsed and drained
1 (28 oz.) can crushed tomatoes, with juice
1 (15 1/4 oz.) can sweet corn, drained
1 (14 1/2 oz.) can salsa
1 (6 oz.) can tomato paste
2 chili peppers, sliced
1 tsp cumin
1 tsp garlic powder
5 tortillas

Combine the beans, tomatoes, corn, salsa, tomato paste, chili peppers, cumin and garlic powder in a large bowl. Mix well. Place approx. 1 cup of this mixture in the bottom of the slow cooker and spread evenly.

Top this with one tortilla and cut it to fit if necessary. Spread with 1/3 of the remaining mixture. Repeat these layers, ending when there is no liquid mixture left.

Cover and cook on Low for 5 hours.