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Don: Hey Judy, It's been a long time. Hope you are doing well. 2024-12-02, 22:41:41

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Carol: Thankful:  Don is home from hospital.  I found him unconscious with head outside on the floor and the rest was in the shower.  At the same moment, one son was walking through the front door to visit.  Two fire trucks came racing in and they took over After 2021-12-29, 22:01:26

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Slow Cooker Vegetarian Enchilada Casserole

Started by Marilyn, October 06, 2007, 10:01:14 AM

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Marilyn

Slow Cooker Vegetarian Enchilada Casserole

Ingredients:
3-1/3 cups canned crushed tomatoes, in tomato puree
1-2/3 cups chunky style prepared salsa
1/3 Lbs. tomato paste
2 Lbs. canned black beans, rinsed and drained
1 Lbs. corn kernels, thawed if frozen
1/4 Lbs. canned diced mild green chilies, drained
4-1/2 tsp. ground cumin
1/2 tsp. garlic powder
5 corn tortilla
2 oz. olive slices, drained


Cooking Directions:
Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot.

Per Serving: calories 381, fat 8.3g, calories from fat 20%, protein 18.1g, cholesterol 0.0mg, dietary fiber 19.5g 




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Etta Sue

This sounds like a great entree for Euchre Club.  Hmmmm!  Or should I say, Yummmmm?