Mexican Casserole

1 28-oz. can crushed tomatoes, with juice
1 14 1/2-oz. can salsa
1 6-oz. can tomato paste
2 15-oz. cans black beans, rinsed and drained
1 15 1/4-oz. can sweet corn, drained
2 chili peppers, sliced
1 tsp cumin
1 tsp garlic powder
5 tortillas

Combine the tomatoes, salsa, tomato paste, beans, corn, chili peppers, cumin and garlic powder in a large bowl. Mix well. Place approx. 1 cup of this mixture in the bottom of the slow cooker and spread evenly. Top this with one tortilla and cut it to fit if necessary. Spread with 1/3 of the remaining mixture. Repeat these layers, ending when there is no liquid mixture left. Cook on Low for 5 hours.