Vegan Recipes - Entrees

Vegan Enchilada Casserole

This is a crockpot dish but it can be made just as easily as a slowly baked oven dish.

Ingredients:

1 28 ounce can crushed tomatoes in tomato puree
1 14 1/2-ounce can 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
l/2 teaspoon garlic powder
5 corn tortillas
1 2 1/4-ounce can sliced ripe olives, drained

Directions:
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 one half of the 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.

Makes 8 servings

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