Cooking Time:3-3 1/2 Hours on LOW
Ingredients28 oz. diced tomatoes, undrained
14 oz. chunky salsa
6 oz. tomato paste
30 oz. can of black beans, rinsed and drained
1 1/4 c. of corn, drained (can use canned corn or thawed frozen corn)
4 oz. Diced green chiles
2 tsp. Ground cumin
2 tsp. Chili powder
2 Cloves garlic, minced
6 Corn tortillas
2 oz. Can of sliced black olives, drained
1 c. Shredded cheddar cheese
This week we’re kicking Meatless Monday up a notch with Slow Cooker Vegetarian Enchilada Casserole. This recipe has great flavor and it’s complemented well with the corn in the tortillas.
- Set aside tortillas, cheese and olives.
- Mix all remaining ingredients in a large bowl (to make “sauce”).
- Spread 1 cup of the sauce in the bottom of the slow cooker.
- Top with 2 tortillas (If needed, trim them to fit)
- Sprinkle 1/3 c. shredded cheddar cheese on top of the tortillas.
- Repeat layering two more times, ending with cheese. (So when finished you should have sauce, tortilla,cheese, sauce, tortilla, cheese, sauce, tortilla, cheese)
- Sprinkle olives over top.
- Cover & Crock on LOW for 3-3 1/2 hours.
Serve hot with a dollop of sour cream and a side of Mexican rice.
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This one is cooking at home as I type this comment from work! I can’t wait to try it this evening 🙂 I have a quick question…I used about a 1.5 cups of “sauce” on all three layers, and I still had a ton of it left over after the layers were complete. Is this normal or did I do something wrong?
I changed this recipe up just a bit; instead of the tomato paste, I added a can of cream of mushroom soup. Instead of the 28oz can of diced tomatoes I used a 16oz can and instead of 6 tortilla’s I used 8.
This casserole is to die for. My husband ask for it at least once a week and with just him and I, there are always left over for lunch the next day….
Like Janna above, I also had a TON of sauce leftover! I’m going to make some Mexican rice with it, but I’ll still have an insane amount! I think about 1/2 of all of the sauce ingredients would be plenty sufficient.
Why does it say corn twice?
Sorry Marissa… I have corrected!
Very good. I used a large crock and cut 8 tortillas in halves and built layers. I had just enough sauce to complete, in fact I added a little extra salsa at the end. It’s like a Mexican lazagana.
Can you use flour tortillas instead of the corn tortillas?
Absolutely Jennifer, make this recipe your own! Enjoy! Happy Crocking!
I had all the ingredients on hand so this is cooking right now. Can’t wait to try it