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2 zucchini, chopped into 1/2″ pieces
1 medium onion, chopped into 1/2″ pieces
1 medium bell pepper, chopped into 1/2″ pieces
3-4 garlic cloves, chopped
1 jalapeno, chopped fine (optional)
1 (28 oz) can crushed tomatoes
1 (15 oz) can black beans, drained
1 (15 oz) can or 2 cups frozen corn kernels
1 (15 oz) can pinto beans, drained
1 (8 oz) can spicy tomato sauce
1 (6 oz) can tomato paste
1 (4 oz) can sliced black olives
1-1/2 Tb chili powder
1-1/2 Tb ground cumin
1 Tb basil
1 Tb oregano
8 corn tortillas
Combine all the ingredients except tortillas in a large bowl and mix well. Put about a 1″ layer of filling mixture into the bottom of the crock pot. Place about 2 tortillas on top, tearing to fit as necessary. Take 1/4 of the remaining filling and put on another layer of tortillas. Repeat 3 times, ending with a layer of the filling on top. Cover and cook on low for 5 hours.
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