Slow Cooker Vegetable Enchilada Casserole

Name: Slow Cooker Vegetable Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4
Ingredients: 1 tablespoon plus 1 teaspoon coldpressed; extra virgin olive oil; 6 cloves garlic crushed; 1 onion finely chopped; 2 green bell peppers finely chopped; 1 box (24.6 ounces) Pomi chopped; tomatoes (or one 24 ounce can organic; chopped tomatoes); 1 can (4 ounces) green chiles chopped; 1 teaspoon cumin; Real Salt to taste; Cayenne pepper to taste; 10 ounces organic extra-firm tofu (if; possible look for sprouted tofu such as; Nasoya) patted very very dry with paper; towels and crumbled; 2 cans (15 ounces each) organic pinto; beans (such as Eden Organic) rinsed and; drained; 2 cans (2 1/2 ounces each) black sliced; olives drained; 1� cups frozen organic corn thawed; � cup plus 3 tablespoons organic grassfed; cheddar cheese shredded; 6 sprouted whole grain corn tortillas (such; as Food for Life brand)

Minutes to Prepare: 15
Minutes to Cook: 4

Number of Servings: 4

Ingredients

1 tablespoon plus 1 teaspoon coldpressedextra virgin olive oil6 cloves garlic, crushed1 onion, finely chopped2 green bell peppers, finely chopped1 box (24.6 ounces) Pomi choppedtomatoes (or one 24 ounce can organicchopped tomatoes)1 can (4 ounces) green chiles, chopped1 teaspoon cuminReal Salt, to tasteCayenne pepper, to taste10 ounces organic extra-firm tofu (ifpossible look for sprouted tofu such asNasoya), patted very, very dry with papertowels and crumbled2 cans (15 ounces each) organic pintobeans (such as Eden Organic), rinsed anddrained2 cans (2 1/2 ounces each) black slicedolives, drained1� cups frozen organic corn, thawed� cup plus 3 tablespoons organic grassfedcheddar cheese, shredded6 sprouted whole grain corn tortillas (suchas Food for Life brand)

Directions

Heat the oil in a large heavy skillet (such as a cast iron) over medium-high
heat; add the garlic and onions and saut� 4-5 minutes, or until onions soften.
Add the bell pepper and cook a few minutes more, or until vegetables
are soft. Stir in the chopped tomatoes, green chiles and cumin. Season to
taste with salt and cayenne pepper.
Ladle 1/4 of the sauce onto the bottom of a 5 or 6-quart slow cooker.
Follow that with 1/3 of the tofu, 1/3 beans, 1/3 olives, 1/3 corn, and 1/3
cheese. Top with 3 tortillas. Repeat steps three times (the third time you
will not put tortillas on top.)
Cover and cook on low about 4 or 4 1/2 hours, or until bubbly throughout.
Serve warm.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user HILLCLIMBER47.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving