Slow Cooker Vegetarian Enchilada

Ingredients

2 cans crushed tomatoes in puree (approximately 30 ounces)

1 cup prepared chunky salsa (I use mild)

6 ounces of tomato paste

1 15 ounce can of black bean, rinsed

1 15 ounce can of kidney beans, rinsed

1 teaspoon ground cumin

1/2 teaspoon of garlic

5-6 corn tortillas

1/2 cup of shredded cheddar cheese

Directions

Combine first 7 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly and cover with shredded cheddar cheese. Cover and cook about 5 hours. Serve hot.