Posted by: "Nancy" [EMAIL PROTECTED] museofireland
on Rhondas_Recipe_Exchange (group is closed)
Sun Aug 24, 2008 1:05 pm (PDT)
Vegetarian Enchilada Casserole
Ingredients:
* 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
on
the LOW setting about 5 hours. Serve hot.
~~~~~~~~~~
Rhonda G in Missouri
Pen Pal, Friend, Mom and Chief Bottle Washer
