Vegetarian Mexican Lasagna | Parents

0
497

Servings: 8 Prep 15 mins Slow Cook 3 1/2 hours on HIGH or 6 hours on LOW, plus 30 minutes

Ingredients

  • 1 head cauliflower, cored
  • 3 plum tomatoes, chopped
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/3 cup chopped cilantro
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 3 1/2 cups shredded Monterey Jack cheese
  • 1 jar (16 ounces) tomatillo salsa
  • 6 fajita-size flour tortillas
  • Sour cream (optional)

Make It

1. Cut cauliflower into florets and slice them into 1/2-inch-thick slices (you should have about 6 cups). Place cauliflower, tomatoes, beans, corn and cilantro in a large bowl. Sprinkle with chili powder and cumin and stir to combine.

2. Coat inside of oval slow cooker bowl with nonstick cooking spray. Spread a scant 3 cups cauliflower mixture over bottom of…

Continue Reading to the Source

LEAVE A REPLY

Please enter your comment!
Please enter your name here