Name: Vegetarian Mexican Lasagna
Prep time: 15 min
Yield: 8
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)

1 of 3 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 of 3 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 of 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.

Nutrition Information for Vegetarian Mexican Lasagna
Servings Per Recipe: 8
Per Serving: 10 g sat. fat, 18 g Fat, total, 44 mg chol., 19 g pro., 30 g carb., 362 kcal cal., 1011 mg sodium, 6 g fiber

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Vegetarian Mexican Lasagna

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