Vegetarian Enchilada Casserole
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1 can crushed tomatoes in tomato puree -- (28-ounce)
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1 can chunky salsa -- (14 1/2-ounce)
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1 can tomato paste -- (6-ounce)
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2 cans black beans -- (15-ounce) rinsed and drained
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1 can whole kernel corn -- (15 1/4-ounce) drained
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1 can diced green chiles -- (4-ounce)
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1 1/2 tablespoons ground cumin
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l/2 teaspoon garlic powder
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5 corn tortillas
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1 can sliced ripe olives -- (2 1/4-ounce) drained
In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly. Top with 1 l/2 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 the low heat setting about 5 hours. Serve hot.