Here is another Meatless Monday recipe for you. You probably already know that slow cookers are great for making lasagna, but here’s a lasagna with a little “south of the border” twist.
This layered dish substitutes tortillas for the pasta. And the taste is very different than the typical Italian-style version of the dish. It’s delicious!
Meatless Mexican Lasagna
Fix-It and Forget-It Vegetarian Cookbook, page 129
Makes 6 servings
Prep. Time: 15 minutes
Cooking Time: 2 hours
Ideal-slow-cooker size: 5-qt.
3 cups frozen corn, thawed
15-oz. can black beans, rinsed and drained
14 ½ -oz. can diced tomatoes with basil, oregano and garlic, undrained
4-oz. can chopped green chilies
3 green onions, sliced
2 tsp. dried oregano
2 tsp. ground cumin
4 6” corn tortillas, divided
1 ½ cups shredded Mexican cheese blend, divided
6 Tbsp. sour cream
1. In a bowl, combine corn, beans, tomatoes, green chilies, onions, oregano, and cumin.
2. Grease 5-quart slow cooker. Place 2 tortillas in crock.
3. Spread tortillas with half of the bean mixture.
4. Sprinkle with cheese.
5. Repeat the layers.
6. Cook on high 2 hours or until heated through.
7. Let stand for 5 minutes.
8. Garnish with sour cream.