Vegetarian Enchilada Casserole Recipe

Name: Vegetarian Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28 ounce) can crushed tomatoes; 1 (14 ounce) jar chunky style prepared salsa; 1 (6 ounce) can tomato paste; 2 (16 ounce) cans black beans, rinsed and drained; 1 lb corn kernel, thawed if frozen; 1 (4 ounce) can diced mild green chilies, drained; 1 1/2 tablespoons ground cumin; 1/2 teaspoon garlic powder; 5 corn tortillas; 2 ounces black olives, sliced and drained

Servings: persons

1 (28 ounce) can crushed tomatoes
1 (14 ounce) jar chunky style prepared salsa
1 (6 ounce) can tomato paste
2 (16 ounce) cans black beans, rinsed and drained
1 lb corn kernel, thawed if frozen
1 (4 ounce) can diced mild green chilies, drained
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 corn tortillas
2 ounces black olives, sliced and drained

1
Combine first 8 ingredients in a bowl. Mix thoroughly.
2
Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat.
3
Spread evenly and top with 1 1/2 tortillas, cutting to fit pot.
4
Spread 1/3 of remaining tomato mixture over top.
5
Repeat layering process, ending with tomato mixture.
6
Spread top evenly.
7
Sprinkle with olives.
8
Cover and cook about 5 hours.
9
Serve hot.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (28 ounce) can crushed tomatoes, 1 (14 ounce) jar chunky style prepared salsa, 1 (6 ounce) can tomato paste, 2 (16 ounce) cans black beans, rinsed and drained, and more.

Yes, Vegetarian Enchilada Casserole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Enchilada Casserole

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