Slow Cooker: Stacked Cauliflower Enchiladas

Ingredients:

1 head cauliflower

1 white onion, cut vertically into 8 pieces

2 tomatoes, chopped

1 (15 oz) can of black beans

8-12 small corn tortillas

1/2 lb grated Monterey Jack cheese

1 (28 oz) can green enchilada sauce

fresh cilantro, for garnish

sour cream, for garnish

Instructions:

1. Trim and core cauliflower. Slice head vertically and cut into thin pieces.

2. Pull sliced onion layers apart.

3. In a large bowl, combine cauliflower, onion, tomatoes, and black beans. Mix evenly using hands.

 4. Grate your cheese (I usually don't include steps like this that are preparation work, but I set up my self-timer for this shot, and I just really liked how it turned out).

 5. Oil the inside of your slow cooker. Place 2 or 3 overlapping tortillas in the bottom of the slow cooker. Add about 1/3 of the mixed vegetables, sprinkle with 1/3 of the cheese, and cover with 1/3 of the enchilada sauce.
6. Create two more layers of tortilla, vegetables, cheese, and  sauce.
7. Top with a layer of tortillas and remaining sauce.

 8. Cover and cook on low for 5 to 6 hours, or until cauliflower is tender. 
9. Top with a handful of extra grated cheese, and cook for an additional 30 minutes, or until cheese is completely melted.
10. Scoop onto plates and top with cilantro leaves and sour cream to serve.

I've decided Mexican food and Indian food are some of the most delicious foods to eat, but the worst foods to photograph. They just never look pretty. But since they're so tasty, I'll allow for the lack in appearance.

This meal serves a small army. In my cookbook, it claims to serve 4 to 6. I must wonder, do they mean 4 to 6 giants? I made this meal on Sunday and had 2 friends over for dinner to help me eat it. We each had seconds; the seconds were probably smaller than the first serving, but still, you have to assume that's a good 4.5 servings total at least. I've also eaten the leftovers for the past two nights, so now we're up to 6.5 servings, but THERE'S STILL MORE! I'm going to have to eat this for probably another 2 meals before it's gone. That's 8+ servings. This meal was so tasty though, I'm definitely not complaining about eating these leftovers!

I continue to love my slow cooker! My food cooks all day while I'm doing homework and I don't have to worry about it. Then I not only have dinner that night, but for the next several nights! I wonder how much time this slow cooker has been saving me? I'm not sure, but with my school schedule, I can use all the extra time I can get!