I’m bringing you another meatless recipe today and will continue to do so through the Lent season. Even if you don’t celebrate lent, or are a vegetarian, meatless meals from time to time can be a great change of pace. If you’re a true, die-hard meat lover, go ahead and add meat to this recipe! I’m even going to suggest that my vegetarian and meatless Friday friends add some beans or tofu to this recipe to give yourself some protein. I’ve included my suggestion in the recipe below.
This recipe for Double Corn Tortilla Bake can be found in the new Fix-It and Forget-It Healthy One-Pot Meals Cookbook. The book contains 75 super easy slow cooker favorites and can be found just about anywhere books are sold in-store or online. You can purchase a copy on Amazon now by clicking here.
Double Corn Tortilla Bake
Kathy Keener Shantz, Lancaster, PA
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 2–3 hours
Ideal slow-cooker size: 3- or 4-qt.
8 corn tortillas, divided
15 oz. can black beans, drained and rinsed, or 12 oz. meatless crumbles, divided, optional
1½ cups shredded Monterey Jack cheese, divided
1 cup corn, fresh, frozen, or canned (drained of water), divided
4 green onions, sliced, about ½ cup, divided
2 eggs, beaten
1 cup buttermilk
1 (4-oz.) can diced green chilies
1. Grease interior of slow-cooker crock.
2. Tear 4 tortillas into bite-sized pieces. Scatter evenly over bottom of crock.
3. Top with half the optional black beans or meatless crumbles, half the cheese, half the corn, and half the green onions.
4. Repeat layers.
5. In a mixing bowl, stir together eggs, buttermilk, and chilies. Gently pour over tortilla mixture.
6. Cover. Cook on Low for 2 to 3 hours, or until knife inserted in center comes out clean.