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Full Online Book HomeLearning KitchenCasseroles - Mexican Vegetarian Enchilada
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Casseroles - Mexican Vegetarian Enchilada Post by :craige Category :Learning Kitchen Author :Unknown Date :January 2012 Read :738

Click below to download : Casseroles - Mexican Vegetarian Enchilada (Format : PDF)

Casseroles - Mexican Vegetarian Enchilada

1 (28 oz) can crushed tomatoes in puree
1 (14.5 oz) can chunky salsa
1 (6 oz) can tomato paste
2 (15 oz) cans black beans -- rinsed & drained
1 (15.25) oz can corn kernel corn -- drained
1 (4 oz) can green chiles -- chopped
1 1/2 tbsp ground cumin
1/2 tsp garlic powder
5 corn tortillas -- cut to fit c/p
1 (2.25 oz) can sliced black olives -- drained


In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin and garlic powder; mix well.

Ladle about 1 cup of the mixture into the bottom of a 4 qt slow cooker; spread evenly.

Top with 1-1/2 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 overall.

Cover and cook on the LOW setting about 5 hours.

Serve hot.
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Nonstick spray 1 tablespoon olive oil 1 large onion chopped 3 cloves garlic minced 1-½ cups prepared tomato salsa 12 corn tortillas 1-½ cups shredded Jack cheese with chilies, divided use 1 can (7 ounces) diced mild green chilies, undrained, divided use 4 eggs 1 cup buttermilk 1 can (8 ¾ ounces) creamed corn Salt to taste Pepper to taste 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano ½ teaspoon ground cumin Optional garnish – chopped cilantro Optional garnish – prepared tomato salsa Preheat oven to 350 degrees. Spray 9 x 13 baking dish with nonstick spray; set aside.
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Casseroles - Mexican Vegetarian Casserole Casseroles - Mexican Vegetarian Casserole

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1 28 oz can crushed tomatoes in puree 1 14.5 oz can chunky salsa 1 6 oz can tomato paste 2 15 oz cans black beans -- rinsed & drained 1 15.25 oz can corn kernel corn -- drained 1 4 oz can green chiles -- chopped 1 1/2 tbsp ground cumin 1/2 tsp garlic powder 5 corn tortillas -- cut to fit c/p 1 2.25 oz can sliced black olives -- drained In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin and garlic powder.Mix well. Ladle about 1 cup of the mixture into the
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