Monday, April 5, 2010

Mexican Lasagna

Mexican Lasagna

1 head cauliflower, cored
3 plum tomatoes, chopped
1 can black beans
1 cup frozen corn
1/3 cup chopped cilantro
2 teaspoons chili powder
2 teaspoons ground cumin
3-1/3 cups shredded monterey jack cheese
1 (16 oz) jar tomatilla salsa
6 fajita sized flour tortillas (I made my own using this recipe)
sour cream (optional)

Cut the cauliflower into florets and slice into 1/2 inch slices. Combine cauliflower, tomatoes, beans, corn and cilantro in a bowl. Sprinkle the chili powder and cumin on top and stir to combine.

Coat inside of slow cooker bowl with nonstick cooking spray. Spread about 3 cups of cauliflower mixture over bottom of slow cooker, sprinkle with 1 cup shredded cheese,  and a generous 1/2 cup salsa over the top. Place 2 tortillas on top. Repeat layering

Cover and cook on HIGH for 3 hours or LOW for 5-1/2 hours, or until cauliflower is tender. Top with 1/2 cup cheese and cook until cheese is melted. Serve with sour cream, if desired.

Recipe from Family Circle magazine. I used regular cheddar cheese, and I only did two layers. ☺

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