Stashcook | Vegetarian Enchilada Casserole

Ingredients

• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) jar chunky style prepared salsa
• 1 (6 ounce) can tomato paste
• 2 (16 ounce) cans black beans, rinsed and drained
• 1 lb corn kernel, thawed if frozen
• 1 (4 ounce) can diced mild green chilies, drained
• 1 1/2 tablespoons ground cumin
• 1/2 teaspoon garlic powder
• 5 corn tortillas
• 2 ounces black olives, sliced and drained