Just as flavorful and filling as meat varieties, and good for you too!
Ingredients
1 can crushed tomatoes in tomato puree -- (28-oz.)
1 can chunky salsa -- (14 1/2-oz.)
1 can tomato paste -- (6-oz.)
2 cans black beans -- (15-oz.) rinsed and drained
1 can whole kernel corn -- (15 1/4-oz.) drained
1 can diced green chilies -- (4-oz.)
1 1/2 Tbs. ground cumin
l/2 tsp. garlic powder
5 corn tortillas
1 can sliced ripe olives -- (2 1/4-oz.) drained
Directions
In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin, and garlic powder. Mix well. Ladle about 1 C. of this mixture into the bottom of your slow cooker; spread evenly. Top with 1 l/2 tortillas, cutting to fit as necessary. Spread on 1/3 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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