Vegetarian Enchilada Casserole

• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) jar chunky style prepared salsa
• 1 (6 ounce) can tomato paste
• 2 (16 ounce) cans black beans, rinsed and drained
• 1 lb corn kernel, thawed if frozen
• 1 (4 ounce) can diced mild green chilies, drained
• 1 1/2 tablespoons ground cumin
• 1/2 teaspoon garlic powder
• 5 corn tortillas
• 2 ounces black olives, sliced and drained

1. Combine first 8 ingredients in a bowl. Mix thoroughly.
2. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat.
3. Spread evenly and top with 1 1/2 tortillas, cutting to fit pot.
4. Spread 1/3 of remaining tomato mixture over top.
5. Repeat layering process, ending with tomato mixture.
6. Spread top evenly.
7. Sprinkle with olives.
8. Cover and cook about 5 hours.
9. Serve hot.

tomatoes, chunky style prepared salsa, tomato paste, black beans, corn kernel, green chilies, ground cumin, garlic powder, corn tortillas, black olives

Taken from www.food.com/recipe/vegetarian-enchilada-casserole-40026 (may not work)