vegetarian enchilada casserole in the crockpot

[Guest guest]

My housemates suggested serving warmed tortillas alongside.

 

Vegetarian Enchilada Casserole

 

1 28-ounce can diced tomatoes

1 16-ounce bottle chunky salsa

1 6-ounce can tomato paste

2 15-ounce cans black beans, rinsed and drained

1 15 1/4-ounce can whole kernel corn, drained

1 4-ounce can diced green chiles

1 1/2 tablespoons ground cumin

1/2 teaspoon garlic powder

6 corn tortillas

 

1. 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 a 4-quart electric slow cooker;

spread evenly. Top with 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.

2. Cover and cook on the low heat setting about 5 hours. Serve hot.

Makes 5 to 6 servings.

--adapted from _The Best Slow Cooker Cookbook Ever_

 

=====

The wholefoods group at , which I moderate:

wholefood My personal webpage, with a page of

lactose-free product recommendations:

http://people.vanderbilt.edu/~amelia.j.kridler

 

 

 

- Official partner of 2002 FIFA World Cup

http://fifaworldcup.

[Guest guest]

looks delicious! did you make this? how was it, if you did?

 

*hugs*

 

cherrie

 

-

Amelia Kridler

dairy-freerecipes ; Vegan Crockpot Cooking

Sunday, June 30, 2002 12:17 AM

vegetarian enchilada casserole in the crockpot

My housemates suggested serving warmed tortillas alongside.Vegetarian Enchilada Casserole1 28-ounce can diced tomatoes1 16-ounce bottle chunky salsa1 6-ounce can tomato paste2 15-ounce cans black beans, rinsed and drained1 15 1/4-ounce can whole kernel corn, drained1 4-ounce can diced green chiles1 1/2 tablespoons ground cumin1/2 teaspoon garlic powder6 corn tortillas1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans,corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1cup of this mixture into the bottom of a 4-quart electric slow cooker;spread evenly. Top with 2 tortillas, cutting to fit as necessary. Spreadon 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. 2. Cover and cook on the low heat setting about 5 hours. Serve hot. Makes 5 to 6 servings. --adapted from _The Best Slow Cooker Cookbook Ever_=====The wholefoods group at , which I moderate: wholefood My personal webpage, with a page of lactose-free product recommendations: http://people.vanderbilt.edu/~amelia.j.kridlerDo You ? - Official partner of 2002 FIFA World Cuphttp://fifaworldcup.

[Guest guest]

, " glitterophelia " <res19o3d@v...>

wrote:

> looks delicious! did you make this? how was it, if you did?

>

> *hugs*

>

> cherrie

 

Yes, I made the Vegetarian Enchilada Casserole before I posted it--I

almost never post recipes I haven't tried. It was good, but a bit

mushy, which is why I rewrote the recipe to call for diced tomatoes

instead of crushed. Serving it alongside or wrapped in warmed corn

tortillas would also be good, I think. Enjoy!

Amelia