• 3-1/3 cups canned crushed tomatoes, in tomato purée
• 1-2/3 cups chunky style prepared salsa
• 6 ounces tomato paste
• 2 lbs. canned black beans, rinsed and drained
• 1 lb. corn kernels, thawed if frozen
• 1/4 lb. canned diced mild green chilies, drained
• 1-1/2 Tbs. ground cumin
• 1/2 tsp. garlic powder
• 5 corn tortillas
• 2 ounces olive slices, drained

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.

This recipe serves 5 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 5 only.

Per serving: calories 396, fat 4.3g, 9% calories from fat, cholesterol 0mg, protein 18.9g, carbohydrates 79.0g, fiber 20.4g, sugar 17.4g, sodium 1596mg, diet points 4.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 3.7, Lean meat: 0.0, Fat: 0.3, Sugar: 0.3, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Zinfandel, Chablis, or Merlot.