Vegetarian Mexican Lasagna
Ingredients
- 1 small yellow onion diced
- ½ bell pepper diced
- 1 16- oz can of black beans drained and rinsed or 2 cups homemade black beans
- 1 cup frozen corn
- 2 cups fresh or frozen vegetables roughly chopped by hand or in food processor (spinach, kale, broccoli, cauliflower, mushrooms all work well and a combination is highly recommended)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 ½ cups shredded cheese Monterey jack or mozzarella work well
- 1 16- oz jar of salsa 2 jars if you want extra for adding at the end
- 1 package corn tortillas
- Avocado optional
Instructions
- Prepare all your vegetables (onions, pepper, 2 cups of vegetables).
- In a large bowl, combine the onion, bell pepper, black beans, corn, and spices.
- Pour half a jar of salsa into the bottom of the slow cooker.
- Cover the bottom of the slow cooker completely with tortillas, tearing them as necessary.
- Cover the tortillas with half of the bean mixture.
- Cover with another layer of tortillas.
- Put down a layer of half of the vegetable mixture and ½ cup of cheese.
- Cover with another layer of corn tortillas. Put down rest of black bean mixture. Add another layer of tortillas.
- Put down final layer of veggie mixture with ½ a cup of cheese.
- Top with a final layer of tortillas.
- Pour remaining half of the jar of salsa on the top and top with last ½ cup of cheese.
- Set on low and cook for 4 hours or on high for 2 hours.
- Serve with remaining salsa and/or avocado, if desired.
Notes
NOTE: While the cooking time may seem short for a slow cooker, it can be left on warm for many more hours without any problem.