Shopping List for Vegetarian Enchilada Casserole:
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
Recipe Location: http://www.cdkitchen.com/recipes/recs/48/Vegetarian_Enchilada_Casserole57470.shtml
Recipe ID: 21214
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Serves/Makes: 4
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