Veggies A New Way

16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 Tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1 1/2 tbs prepared yellow mustard
Dash of Tabasco sauce


In your crock pot, mix together the beans, hot water,
onions, and chili powder. Cover and cook on the low heat
setting about 7 hours, or until the beans are tender but
not falling apart.

Drain off all the cooking liquid. Stir in the barbecue
sauce, ketchup, mustard, and Tabasco sauce. Cook,
uncovered, 10 to 15 minutes longer, until heated through

1 can crushed tomatoes in tomato puree -- (28-ounce)
1 can chunky salsa -- (14 1/2-ounce)
1 can tomato paste -- (6-ounce)
2 cans black beans -- (15-ounce) rinsed and drained
1 can whole kernel corn -- (15 1/4-ounce) drained
1 can diced green chiles -- (4-ounce)
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
1 can sliced ripe olives -- (2 1/4-ounce) drained


In a large bowl, combine the tomatoes, salsa, tomato
paste, beans, corn, green chiles, cumin, and garlic
powder. Mix well. Ladle about 1 cup of this mixture into
the bottom of your slow cooker; spread evenly. Top with 1
l/2 tortillas, cutting to fit as necessary. Spread on 1/3
of the remaining tomato mixture. Repeat these layers 2
more times, ending with the rest of the tomato mixture;
spread evenly over the top. Sprinkle the sliced olives
over all.

Cover and cook on the low heat setting about 5 hours.

Serve hot.