Posted by: "Nancy" [EMAIL PROTECTED]   museofireland 
on Rhondas_Recipe_Exchange (group is closed)
Sun Aug 24, 2008 1:05 pm (PDT) 
Vegetarian Enchilada Casserole 


* 1 (28 oz) can crushed tomatoes in puree 
* 1 (14.5 oz) can chunky salsa 
* 1 (6 oz) can tomato paste 
* 2 cans black beans -- rinsed & drained 
* 1 can corn -- drained 
* 1 (4 oz) can green chilies -- chopped 
* 1 1/2 tbsp ground cumin 
* 1/2 tsp garlic powder 
* 5 corn tortillas -- cut to fit c/p 
* 1 can sliced black olives -- drained 

In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green 
chilies, cumin and garlic powder; mix well. Ladle about 1 cup of the mixture 
into the bottom of a 4 qt slow cooker; spread evenly. Top with 1-1/2 tortillas, 
cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. 
Repeat these layers 2 more times, ending with the rest of the tomato mixture; 
spread evenly over the top. Sprinkle the sliced olives overall. Cover and cook 
the LOW setting about 5 hours. Serve hot. 
Rhonda G in Missouri
Pen Pal, Friend, Mom and Chief Bottle Washer


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