Slow Cooker Vegetarian Mexican Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Head Cauliflower3 diced roma tomatoes (I drained a can of diced tomatoes)1 can of black beans, rinsed and drained1 can of Mexicorn1/3 c fresh chopped cilantro2 tsp chili powder2 tsp ground cumin3 1/2 cups shredded monterrey jack cheese1 cup salsa verde6 low carb/low fat flour tortillas (medium sized)
Core cauliflower, slice florets.
Combine cauliflower, tomatoes, beans, cilantro, and spices in large bowl. Combine.
Layer 1/3 of mixture in the bottom of your crock pot.
Top with 1/2 of the salsa, two of the tortillas, and 1 1/2 cups of the cheese.
Repeat, finishing the last layer with tortillas reserving 1/2 cup of cheese.
Cover and cook on low for 8 hours.
Number of Servings: 10
Recipe submitted by SparkPeople user MRS.MCC.
Combine cauliflower, tomatoes, beans, cilantro, and spices in large bowl. Combine.
Layer 1/3 of mixture in the bottom of your crock pot.
Top with 1/2 of the salsa, two of the tortillas, and 1 1/2 cups of the cheese.
Repeat, finishing the last layer with tortillas reserving 1/2 cup of cheese.
Cover and cook on low for 8 hours.
Number of Servings: 10
Recipe submitted by SparkPeople user MRS.MCC.
Nutritional Info Amount Per Serving
- Calories: 293.2
- Total Fat: 13.7 g
- Cholesterol: 35.2 mg
- Sodium: 597.8 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 9.7 g
- Protein: 18.5 g
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