Vegetarian Tortilla Lasagna

Name: Vegetarian Tortilla Lasagna
Prep time: 20 min
Cook time: 3 min
Total time: 3 min
Ingredients: 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic; 1 cup chunky salsa; 1 can (6 ounces) tomato paste; 1/2 teaspoon ground cumin; 2 cans (15-1/2 ounces each) hominy, rinsed and drained; 1 can (15 ounces) no-salt-added black beans, rinsed and drained; 3 flour tortillas (10 inches); 2 cups shredded Monterey Jack cheese; 1/4 cup sliced ripe olives

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Prep Time: 20 minutes

Cook Time: 3 hours

Total: 3 hours, 20 minutes

Servings: 8

Cost: $3.12 /serving

Author : Taste of Home

Ingredients

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1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic1 cup chunky salsa1 can (6 ounces) tomato paste1/2 teaspoon ground cumin2 cans (15-1/2 ounces each) hominy, rinsed and drained1 can (15 ounces) no-salt-added black beans, rinsed and drained3 flour tortillas (10 inches)2 cups shredded Monterey Jack cheese1/4 cup sliced ripe olives

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Instructions

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Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a round 5-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the tomatoes, salsa, tomato paste and cumin. Stir in hominy and beans. Place 1 tortilla on the bottom of slow cooker. Top with a third of the hominy mixture and cheese. Repeat layers twice. Sprinkle with olives. Cover and cook on low for 3 to 3-1/2 hours or until heated through. , Using foil strips as handles, remove the lasagna to a platter. Let stand for 5 minutes before cutting into wedges.