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Post by Jay on Nov 2, 2004 12:21:36 GMT -6
Vegetarian Enchilada Casserole 1 can crushed tomatoes in tomato puree -- (28-ounce) 1 can chunky salsa -- (14 1/2-ounce) 1 can tomato paste -- (6-ounce) 2 cans black beans -- (15-ounce) rinsed and drained 1 can whole kernel corn -- (15 1/4-ounce) drained 1 can diced green chiles -- (4-ounce) 1 1/2 tablespoons ground cumin l/2 teaspoon garlic powder 5 corn tortillas 1 can sliced ripe olives -- (2 1/4-ounce) drained In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly. Top with 1 l/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 over all. Cover and cook on the low heat setting about 5 hours. Serve hot. Jay
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