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Mexican Vegetarian Lasagnaa
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Vegetarian Mexican Lasagna Makes: 8 servings Prep: 15 minutes Rated : 4 by 4 people 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) |
Directions
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 slow cooker, then sprinkle with 1 cup Monterey Jack cheese and a generous 1/2 cup salsa over top. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut these tortillas into 2-inch pieces and scatter over top.
3. Cover and cook on HIGH for 3 hours or LOW for 5-1/2 hours or until cauliflower is tender. Top with remaining 1/2 cup cheese. Cover and cook another 30 minutes or until cheese has melted. Let sit for 10 minutes, then serve with sour cream, if desired.
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