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Saturday, June 4, 2011

Vegetarian Enchilada Casserole

© 2011 Cizon Sauceda
Tested in Cizon's Kitchen
on 2011.06.03



Vegetarian Enchilada Casserole


From the section Meatless Main Courses
pg. 141
The Best Slow Cooker Cookbook Ever
by NatalieHaughton
Makes 5 to 6 Servings

INGREDIENTS:
1 (28 oz) can crushed tomatoes in tomato puree
1 (4 oz) can diced green chiles
1 (14 1/2 oz) can chunky salsa
1/2 tsp garlic powder
1 (6 oz) can tomato paste
5 corn tortillas
2 (15 oz) cans black beans, rinsed and drained
1 (2 1/4 oz) can sliced ripe olives, drained
1 (15 1/4 oz) can whole kernel corn, drained


DIRECTIONS:
1. 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 electic 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 over all.

2. Cover and cook on the low heat setting about 5 hours. Serve Hot.




This is basically a black bean and cut corn dish. We served this with the Mexican rice, sour cream, cilantro, avocado and shredded cheese.

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