Contributed by (Recipe adapted from “Vegetarian Cuisine” at http://vegetarian.about.com)

Here's one to try in your crockpot!

Ingredients

28 oz canned crushed Tomatoes in tomato puree
14 ½ oz Chunky salsa
6 oz canned Tomato paste
30 oz canned Black beans, rinsed and drained
15 ¼ oz canned whole kernel Corn, drained
4 oz canned diced Green chilies
1 ½ Tbs ground Cumin
½ tsp Garlic powder
5 corn Tortillas
2 ¼ oz canned sliced ripe 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 in to the bottom of a 4-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 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. Cover and cook on the low heat setting about 5 hours. Serve hot.

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