50+ Friends Club Cookbook -- Crockery Pot Cooking -- Vegetable Enchilada Casserole

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Vegetable Enchilada Casserole

From the Kitchen of: Barbara

1	can	crushed tomatoes in tomato puree (28 oz.)
1	can	chunky salsa (141/2 oz.)
1	can	tomato paste (6 oz.)
2	cans	black beans, rinsed and drained (15 oz. each)
1	can	whole kernel corn, drained (151/4 oz.)
1	can	diced green chilies (4 oz.)
11/2	tbsp.	ground cumin
1/2	tsp.	garlic powder
5		corn tortillas
1	can	sliced ripe olives, drained (21/2 oz.)

In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin, and garlic powder. Mix well.
Ladle about 1 cup of this mixture into the bottom of a 4-quart Crockery Pot; spread evenly.
Top with 11/2 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 low about 5 hours. Serve hot.