Easy Crockpot Enchiladas

1 onion, chopped
1 clove garlic, minced
1 tablespoon oil
10 oz can enchilada sauce
8 oz can tomato sauce
1 lb hamburger (vegetarian option: extra firm tofu)
15 oz can ranch style beans, drained
11 oz can mexicorn, drained
¾ pound Cheddar cheese grated
2 ¼ oz can sliced black olives drained
½ tsp salt
¼ tsp pepper
8 corn tortillas

First Make Enchilada sauce

1. Saute onion and garlic in oil in a saucepan.
2. Add in hamburger, and brown. (Or tofu)
3. Stir in enchilada sauce, tomato sauce, salt, and pepper.

Get out your Crockpot!

1. Place 2 corn tortillas in the bottom of the crockpot. Layer with 1/3 of the Enchilada sauce mixture. To with ½ cup beans, ½ cup corn, ½ cup cheese, and ¼ cup olives.
2. Repeat step 1 twice more.
3. Complete by putting 2 corn tortillas on top and sprinkling with cheese.
4. Cook on low for 6 hours or on high for 2-3 hours.
5. Enjoy!

Goes well with: green salad or fresh fruit.