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help/FAQcdkitchen > recipes > meals / dishes > main dish > vegetarian > vegetarian enchilada casserole
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Vegetarian Enchilada Casserole
Ready in: Over 5 hrs 
Difficulty: 2/5
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.
NUTRITION:
479 calories, 6 grams fat, 92 grams carbohydrates, 22 grams protein per serving. This recipe is low in fat.
This Vegetarian Enchilada Casserole recipe from CDKitchen serves/makes 4
Recipe ID: 21214
SUBMITTED BY: supersalad
REVIEWS:
3 Reviews
LesaBear 2006-06-19
This recipe made way more than 4 servings. The tortillaz virtually disappeared after cooking although the flavor was there. I didn't use as much cumin as called for but both my husband and I thought it was tasty. It was a nice vegan recipe with flavor.
culinary59 2006-01-05
This recipe can be great with a few changes and less cooking time. Firstly, use diced tomatoes with mild chiles instead of the crushed and skip the green chiles. Use 2-3 cloves garlic instead of the powdered. Add 1/4 c chopped fresh cilantro, and use about 3/4 c shredded cheddar in each layer, between the sauce and the tortillas. End with cheese, then sprinkle with 2-3 T chopped cilantro. Cook on low for 3 hours.
antonia 2005-03-31
I believe too much cumin is called for. Also, when done, you don't notice the tortillas at all. It just seemed to need more flavor other than tomatos and cumin. Melting cheese on top helped a little.
LesaBear 2006-06-19
This recipe made way more than 4 servings. The tortillaz virtually disappeared after cooking although the flavor was there. I didn't use as much cumin as called for but both my husband and I thought it was tasty. It was a nice vegan recipe with flavor.
culinary59 2006-01-05
This recipe can be great with a few changes and less cooking time. Firstly, use diced tomatoes with mild chiles instead of the crushed and skip the green chiles. Use 2-3 cloves garlic instead of the powdered. Add 1/4 c chopped fresh cilantro, and use about 3/4 c shredded cheddar in each layer, between the sauce and the tortillas. End with cheese, then sprinkle with 2-3 T chopped cilantro. Cook on low for 3 hours.
antonia 2005-03-31
I believe too much cumin is called for. Also, when done, you don't notice the tortillas at all. It just seemed to need more flavor other than tomatos and cumin. Melting cheese on top helped a little.
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