One of the most surprisingly delicious dishes you'll ever make is the Mexican lasagna. Although I shared the super-simple recipe with you earlier, there is an even better way to make it: in the slow cooker!
The best part about this slow cooker vegetarian Mexican lasagna is actually the fact that the recipe is so simple, it's one that I guarantee the kids will love (after all, who doesn't love lasagna?!) and it's also a good one to aid in your weight loss, since it's full of heart-healthy veggies. This recipe is really one of my favorite go-to dinners that my whole family (and friends) love. Trust me, it's delicious!
Read more in ¿Qué más? Latin slow cooker: Mexican chicken posole (RECIPE)
Slow Cooker Vegetarian Mexican Lasagna
Prep: 15 minutes
Makes: 8 servings
Slow Cook: 3 1/2 hours on HIGH or 6 hours on LOW, plus 30 minutes
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)
Get the full recipe directions from Family Circle.
Image via Family Circle.
