Name: Vegetarian Enchilada Casserole Recipe
Prep time: 30 min
Cook time: 5 h
Yield: 8
Cuisine: American
Ingredients: 28 oz crushed tomatoes; 14 ½ oz chunky salsa; 6 oz tomato paste; 15 oz black beans; 15 ¼ oz whole kernel corn; 4 oz green chilies; 1 ½ tbsp cumin; 1/2 tsp garlic powder; 5 corn tortillas; 2 ¼ oz olives

Vegetarian Enchilada Casserole Recipe

Just as flavorful and filling as meat varieties, and good for you too! When you’re skipping the meats, here’s a vegetarian enchilada casserole to switch things up.

How To Make Vegetarian Enchilada Casserole

This meatless casserole includes black beans, kernel corn, green chilies, crushed tomatoes, and chunky salsa.

Prep: 30 mins

Cook: 5 hrs

Total: 5 hrs 30 mins

Serves:

Ingredients

28 oz crushed tomatoes , in tomato puree
14 ½ oz chunky salsa
6 oz tomato paste
15 oz black beans , rinsed and drained
15 ¼ oz whole kernel corn , drained
4 oz green chilies , diced
1 ½ tbsp cumin, ground
1/2 tsp garlic powder
5 corn tortillas
2 ¼ oz olives , drained

Instructions

In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin, and garlic powder.
Mix well.
Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly.
Top with 1 ½ tortillas, cutting to fit as necessary.
Spread on ⅓ 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.