Mexican

Slow Cooker Vegetarian Mexican Lasagna is for Dinner.

Slow Cooker Vegetarian Mexican Lasagna takes 20 minutes to prepare.

Slow Cooker Vegetarian Mexican Lasagna takes 480 minutes to cook.

Slow Cooker Vegetarian Mexican Lasagna makes 10 servings.

The ingredients for Slow Cooker Vegetarian Mexican Lasagna are:

1 Head Cauliflower
3 diced roma tomatoes (I drained a can of diced tomatoes)
1 can of black beans, rinsed and drained
1 can of Mexicorn
1/3 c fresh chopped cilantro
2 tsp chili powder
2 tsp ground cumin
3 1/2 cups shredded monterrey jack cheese
1 cup salsa verde
6 low carb/low fat flour tortillas (medium sized)

Here is how you make Slow Cooker Vegetarian Mexican Lasagna:

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: 10Recipe submitted by SparkPeople user MRS.MCC.

The nutritional information for Slow Cooker Vegetarian Mexican Lasagna is:

• Servings Per Recipe: 10
• 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

Slow Cooker Vegetarian Mexican Lasagna is Mexican cuisine.

The dietary needs meet for Slow Cooker Vegetarian Mexican Lasagna is Vegetarian