Slow-Cooker Vegetarian Tex-Mex Casserole

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.

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.