Vegan Enchilada Casserole

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

Instructions

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 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.
2. Cover and cook on the low heat setting about 5 hours.
3. Serve hot.
4. Makes 8 servings

Notes