Revolving

Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole

Recipe created by SheKnows on Jan 20, 2009
View more recipes by SheKnows.

Recipe Comments
Max 5 stars
4
My Rating
(1 Rating)

Prep: 30 min
Cook Time: 5 hr 20 min
Total: 5 hr 50 min
Serving: 8

Serve this dish with spanish rice and a green salad for a complete meal.

Ingredients

1 28 oz can crushed tomatoes in tomato puree
1 medium jar chunky red salsa
1/2 cup tomato paste
2 cans black beans, rinsed and drained
1 can whole kernel corn, drained
1 small can diced Ortega green chilies
1 tbsp. ground cumin
2 clove fresh garlic, minced
6 corn tortillas
1 small can sliced ripe olives, drained
1 cup cheddar cheese grated (optional)

Directions

Combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin, and garlic in a large bowl.
Mix well.
Spoon 1 cup of the mixture into the bottom of a crock pot.
Spread evenly.
Cover the top with 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.
Cover and cook on low about 5 to 6 hours.
Sprinkle cheddar cheese on top of mixture and cook an additional 20 minutes.
Serve.

Filed Under:

Dinner Recipes, Vegetarian Recipes, Mexican Recipes

More From SheKnows Explorer

Comments

Comments on "Vegetarian Enchilada Casserole"

Mine didn't turn out as pretty as the photo, but they were so tasty! I passed along this recipe to friends they liked it so much.

+ Add Comment

Browse Recipes