Recipe: Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole
Recipe By : The Best Slow Cooker Cookbook Ever
Servings :

1 (28-ounce) can crushed tomatoes in tomato puree
1 (14 1/2-ounce) can chunky salsa
1 (6-ounce) can tomato paste
2 cans (15-ounce each) black beans, rinsed and drained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (4-ounce) can diced green chiles
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
1 (2 1/4-ounce) can sliced ripe olives, drained

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

NOTES : 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.