Wednesday, February 3, 2010

Slow Cooker Vegetarian Enchilada


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


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.

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