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CDKitchen

Vegetarian Enchilada Casserole
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4    |   Ready In: > 5 hrs

Ingredients:
28 ounces crushed tomatoes, undrained
14 ounces chunky salsa
6 ounces tomato paste
30 ounces canned black beans, rinsed and drained
15 ounces whole kernel corn, drained
4 ounces diced green chiles
1 1/2 tablespoon cumin
1/2 teaspoon garlic powder
5 corn tortillas
2 ounces sliced ripe olives, drained

Directions:
Combine all ingredients except tortillas and olives in a large bowl. Spread 1 cup of the sauce in the bottom of the crockpot. Top with 1 1/2 tortillas, cutting to fit as needed. Spread 1/3 of the remaining sauce over the tortilla layer. Repeat layering twice, ending with sauce. Sprinkle olives over top. Cover; cook on low for 5 hours.

Recipe Location: https://www.cdkitchen.com/recipes/recs/48/Vegetarian_Enchilada_Casserole57470.shtml
Recipe ID: 21214

Nutrition:
per serving: 479 calories, 6g fat, 92g carbohydrates, 22g protein.

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