Enchilada Casserole con Crock Cooker

Servings 6 servings


  • 1 28-oz. can crushed tomatoes in tomato puree
  • 1 2/3 cups chunky salsa
  • 1 6-oz. can tomato paste
  • 30 ounces black beans drained and rinsed or homemade
  • 16 ounces frozen whole kernel corn thawed
  • 7 ounces diced green chilis
  • 1 1/2 tablespoons ground cumin
  • 1/2 teaspoon garlic powder
  • 5 6-inch corn tortillas
  • 2 ounces sliced black olives


  • In a large bowl, combine first 8 ingredients (crushed tomatoes through garlic powder) and blend thoroughly.
  • Pour about 1 cup of this mixture into a crock cooker and spread evenly. Top with 1 1/2 tortillas, cutting them to fit. Spread 1/3 of remaining tomato mixture over the top then repeat the layering process, ending with tomato mixture.
  • Spread tomato mixture evenly and sprinkle with olives. Cover and cook on LOW for about 5 hours. Serve hot and enjoy!


SERVING SUGGESTION: Serve a big salad on the side. Add warm buttered corn muffins. NON-VEGETARIAN SUGGESTION: (How's that for a switch??) If you like, you can add cooked, diced chicken breast meat OR browned ground beef. KOSHER: No changes necessary. GLUTEN FREE: Make sure all items on this recipe (besides the corn, cumin and garlic powder) are gluten free. NUTRITION: Per Serving: 355 Calories; 4g Fat; 16g Protein; 68g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 1341mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 1/2 Fat. Points: 9
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