Vegetarian Enchilada Casserole - cooking recipe

Ingredients

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

Preparation

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