Enchiladas

I've been making these weekly since I tried out my friend's recipe. It is: yummy, cheap, easy and VEGAN! Who knew all those things combined could be so wonderful? My husband loves them and requests that I make them. Also, the ingredients are easy ones to keep on hand so it can be an easy stand by meal as needed.




Enchiladas:
1 Onion, chopped
1 garlic clove, minced
1 T. oil (I used veggie broth)
10 oz. can enchilada sauce
8 oz. can tomato sauce
small can of chopped olives
1/2-1 can green chillies
salt to taste
pepper to taste
8 corn tortillas
1 can ranch style or chili beans
1 can corn, drained and rinsed
1 can black or pinto beans, drained and rinsed

• Saute onion and garlic in water, veggie broth, or oil.
• Stir in enchilada sauce, tomato sauce, olives, and chillies.
• Salt and Pepper to taste
• Mix beans and corn together in a bowl.
• Place 2 tortillas in bottom of slow cooker (crockpot). Layer 1/3 of sauce mixture, then 1/3 of bean mixture on top.
• Repeat above step two more times, and then top with 2 tortillas and any extra sauce.
• Cook on low 6-8 hours, or on high for 3-4.