Crock Pot Vegetarian Enchilada Casserole

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Ingredients:

  • 1 can (28 ounces) crushed tomatoes in tomato puree
  • 1 can (14 1/2 ounces) chunky salsa
  • 6 ounces tomato paste
  • 1 can (30 ounces) black beans, rinsed and drained
  • 1 can (15 1/4 ounces) whole kernel corn, drained
  • 4 ounces diced green chiles
  • 1 1/2 tablespoons ground cumin
  • 1/2 teaspoon garlic powder
  • 5 corn tortillas
  • 1/2 cup sliced ripe olives

Directions:

1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well.

2. Spoon 1 cup of the mixture into the bottom of a 4-quart crock pot; spread evenly.

3. Top with 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 of the remaining tomato mixture.

4. Repeat layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.

5. Top with the sliced olives. Cover and cook on LOW for 4-5 hours.