You won't believe this enchilada-like casserole isn't made with meat! The smoky chili powder and cumin give it a satisfying meat-like flavor. Look for meatless crumbles in the produce section of the supermarket near the other vegetarian and vegan products. For a twist, swap the meatless crumbles for black beans or ground beef. Source: Everyday Slow Cooker

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Ingredients

Directions

  • Heat 2 teaspoons of the oil in a large nonstick skillet over medium. Add the onions to the skillet; cook, stirring often, until tender, about 3 minutes. Add the garlic and meatless crumbles; cook, stirring occasionally, until the crumbles are lightly browned, about 4 minutes. Stir in the chili powder, cumin, salt, and 1/2 cup of the tomatoes.

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  • Stir together the corn, cilantro, juice, and remaining 2 teaspoons oil in a bowl.

  • Coat the bottom and sides of a 5- to 6-quart slow cooker with cooking spray. Spread 1/2 cup of the pico de gallo in the bottom of the slow cooker. Top with a layer of 3 tortillas, tearing as needed to evenly cover. Layer with half of the meatless crumble mixture, 1/2 cup of the pico de gallo, half of the corn mixture, and 1/2 cup of the cheese. Add another layer of 3 torn tortillas. Repeat the layers once starting with the remaining meatless crumble mixture and ending with the remaining 3 tortillas. Top the casserole with the remaining 1/2 cup pico de gallo and remaining 1/2 cup cheese. Cover and cook on LOW until the mixture is heated through and the cheese is melted, 3 to 4 hours. Top with the remaining 1/2 cup tomatoes; garnish with the cilantro leaves, if desired. Cut into 6 stacks.

Nutrition Facts

293 calories; 13 g total fat; 5 g saturated fat; 567 mg sodium. 35 g carbohydrates; 6 g fiber; 8 g sugar; 17 g protein;

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