Vegetarian Recipes: Vegetarian Enchilada

Vegetarian Enchilada

28 oz canned crushed tomatoes in tomato puree
14 oz canned chunky salsa
6 oz canned tomato paste
30 oz canned black beans, rinsed and drained
15 oz canned whole kernel corn -- drained
4 oz canned diced green chiles
1 1/2 Tbs ground cumin
1/2 tsp garlic powder
Corn tortillas as needed
2 1/4 oz canned sliced ripe olives -- 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 in to the bottom of a 4-quart electric slow cooker; spread evenly. Top with tortillas, cutting to fit as necessary. Spread on 1/4 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.

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