Recipe for Vegetarian Enchilada Casserole from the Vegetarian section.
Vegetarian Enchilada CasserolePosted by Tiffany at recipegoldmine.com on 11/24/2001 10:57 am 1 (28 ounce) can crushed tomatoes in tomato puree
1 (14 1/2 ounce) can chunky salsa
1 (6 ounce) can tomato paste
3 (15 ounce) cans black beans, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 corn tortillas
24 ounces canned 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 into the bottom of a four-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 of the remaining tomato mixture. Top with another 1 1/4 tortillas. 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. Makes 5 or 6 servings
We hope you enjoy your freshly made Vegetarian Enchilada Casserole. This recipe came from Vegetarian's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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