Vegetarian Enchilada Casserole

This is a great dinner meal for vegetarians!

Ingredients

• 3-1/3 cups canned crushed tomatoes
• 1-2/3 cups chunky style prepared salsa
• 6 ounces tomato paste
• 2 lbs. canned black beans, drained
• 1 lb. corn kernels
• 1/4 lb. canned diced mild green chilies, drained
• 1-1/2 Tbs. ground cumin
• 1 tsp. garlic powder
• 6 corn tortillas

Instruction

1. Combine tomatoes, salsa, tomato paste, black beans, corn, chilies, cumin, and garlic powder in a bowl and mix.
2. Put 1 cup of mixed ingredients into the bottom of a slow cooker on low heat.
3. Spread evenly and top with 1/2 of tortillas, cutting to fit pot.
4. Spread 1/3 of remaining ingredients over top and add the rest of the tortillas in the same fashion.
5. Cover and cook about 5 hours.
6. Serve and enjoy!