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Vegetarian Enchilada Casserole

Vanessa's
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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

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