Vegetarian Mexican Lasagna

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


  • 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 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.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 362, Fat, total (g): 18, chol. (mg): 44, sat. fat (g): 10, carb. (g): 30, fiber (g): 6, pro. (g): 19, sodium (mg): 1011, Percent Daily Values are based on a 2,000 calorie diet.