Slow Cooker Vegetable Enchilada Casserole

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
1½ cups frozen organic corn, thawed
½ cup plus 3 tablespoons organic grassfed
cheddar cheese, shredded
6 sprouted whole grain corn tortillas (such
as Food for Life brand)

Courtesy Ivy Larsen, Clean Cuisine

Heat the oil in a large heavy skillet (such as a cast iron) over medium-high
heat; add the garlic and onions and sauté 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.