EASY Crock Pot Enchilada Casserole
2 zucchini, chopped into 1/2-1" pieces
1 medium onion, chopped into 1/2-1" pieces
1 medium bell pepper, chopped into 1/2-1" pieces
3 to 4 garlic cloves, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, drained
1 (15 ounce) can or 2 cups frozen corn kernels
1 (15 ounce) can pinto beans, drained
1 (8 ounce) can spicy tomato sauce (I use El Pato)
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced black olives
1 1/2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon basil
1 tablespoon oregano
6 corn tortillas
1. Except for tortillas, add all ingredients to a large bowl and mix well.
2. Put about a 1 1/2" layer of the bean/tomato/veggie mixture into the bottom of crock pot. Place 2 tortillas on top of the mixture, tearing/cutting to fit as necessary.
3. Take 1/3 of the remaining mixture and put another layer onto the tortillas. Repeat 2 more times, ending with the bean/tomato/veggie mixture on the very top.
4. Cover and cook on the low cook setting for 5 hours.
Enjoy!
Source of recipe: I found a recipe online, but I made it better!
SO HOW'D IT GO?
I don't know if this was supposed to happen, but my tortilla layers totally dissolved. It tasted really good though! I was in a hurry so I cooked it on high for an hour and then turned it down. It was totally done in 4 hours. I also omitted the corn, added a jalepeno, and put nooch sauce on every layer. It came out like a really thick stew. I thought it was great on chips, and could see a fancy restaurant serving this as a nacho supreme type dish. I will make this again-maybe with thicker layers of the tortillas. Pics to follow!
I've always wanted a recipe like this! DH is going to the store now to get ingredients, and we will make it this week. :)
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