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Recipe Source: cdkitchen.com
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Vegetarian Enchilada Casserole
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Serves/Makes: 4
Ready in: > 5 hrs
- 28 ounces crushed tomatoes, undrained
- 14 ounces chunky salsa
- 6 ounces tomato paste
- 30 ounces canned black beans, rinsed and drained
- 15 ounces whole kernel corn, drained
- 4 ounces diced green chiles
- 1 1/2 tablespoon cumin
- 1/2 teaspoon garlic powder
- 5 corn tortillas
- 2 ounces sliced ripe olives, drained
Combine all ingredients except tortillas and olives in a large bowl. Spread 1 cup of the sauce in the bottom of the crockpot. Top with 1 1/2 tortillas, cutting to fit as needed. Spread 1/3 of the remaining sauce over the tortilla layer. Repeat layering twice, ending with sauce. Sprinkle olives over top. Cover; cook on low for 5 hours.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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