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Slow Cooker Vegetarian Enchilada Casserole
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Prep: 15 min, Cook: 5:00. [ul] [li]3-1/3 cups canned crushed tomatoes, in tomato purée [li]1-2/3 cups chunky style prepared salsa [li]6 ounces tomato paste [li]2 lbs. canned black beans, rinsed and drained [li]1 lb. corn kernels, thawed if frozen [li]1/4 lb. canned diced mild green chilies, drained [li]1-1/2 Tbs. ground cumin [li]1/2 tsp. garlic powder [li]5 corn tortillas [li]2 ounces olive slices, drained[/li][/ul]
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.
This recipe serves 5 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 5 only.
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