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…
