EASY Crock Pot Enchilada Casserole

EASY Crock Pot Enchilada Casserole

Ingredients (use vegan versions):

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

Directions:

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.

Makes: 6 to 8 servings