Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole

  • 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.


  • 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)


  1. Combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin, and garlic in a large bowl.
  2. Mix well.
  3. Spoon 1 cup of the mixture into the bottom of a crock pot.
  4. Spread evenly.
  5. Cover the top with tortillas, cutting to fit as necessary.
  6. Spread on 1/3 of the remaining tomato mixture.
  7. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
  8. Sprinkle the sliced olives over all.
  9. Cover and cook on low about 5 to 6 hours.
  10. Sprinkle cheddar cheese on top of mixture and cook an additional 20 minutes.
  11. Serve.


Comments on "Vegetarian Enchilada Casserole"

Mama Bear May 05, 2010 | 10:19 AM

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.