A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Vegetarian Enchilada Casserole
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- #21214
serves/makes:
ready in:
over 5 hrs
over 5 hrs
4 reviews
1 comment
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.
added by
supersalad
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
479 calories, 6 grams fat, 92 grams carbohydrates, 22 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
Has any body figured out how to keep the tortilla's from Turning to mush, next time I'm going to double the tortilla's on each layer?
You can try briefly frying them in hot oil before assembling the recipe. Haven't tested it but it may help keep them from absorbing as much of the liquid.
November 12, 2013
It's quite good but like everyone else the corn tortillas just disappered so you can maybe just omit them since they don't really do much. I use a tbsp of cumin not the 1 1/2 called for and I thought that worked ok but I do love cumin in mexican style cooking. I also used spicy salsa to give it more flavor since the amount of toamtoes might make it bland. next time I'd just cook all the ingredients without the torillas and then maybe just scoop it out into tortillas to eat? might be good that way too.
June 19, 2006
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.
January 5, 2006
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.
March 31, 2005
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.