Slow Cooker Vegetarian Enchilada Casserole
Ingredients:
3-1/3 cups canned crushed tomatoes, in tomato puree
1-2/3 cups chunky style prepared salsa
1/3 Lbs. tomato paste
2 Lbs. canned black beans, rinsed and drained
1 Lbs. corn kernels, thawed if frozen
1/4 Lbs. canned diced mild green chilies, drained
4-1/2 tsp. ground cumin
1/2 tsp. garlic powder
5 corn tortilla
2 oz. olive slices, drained
Cooking Directions:
Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot.
Per Serving: calories 381, fat 8.3g, calories from fat 20%, protein 18.1g, cholesterol 0.0mg, dietary fiber 19.5g