We tried this recipe I got from Family Circle, last night and it was really quite good. I added ground beef to the veggie mix, too.
Makes: 8 servings Prep: 15 Min
Slow-Cook: 3.5 hrs on HIGH or 6 hrs on LOW
1 Head Cauliflower, cored (I used 1 bag of frozen, but thawed it first)
3 Plum tomatoes, chopped
1 can (15.5 oz) black beans, rinsed and drained
1/3 cup chopped cilantro
2 teaspoons chili powder
2 teaspoons ground cumin
3.5 cups shredded Monterey Jack cheese
1 jar (16 oz) salsa
6 fajita-size flour tortillas
Sour Cream (optional)
1. Cut cauliflower into florets and slice them into 1/2 inch slices (you should have about 6 cups). Place cauliflower, tomatoes, beans, corn and cilantro into a large bowl. Sprinkle w/ chili powder and cumin and stir to combine.
2. Coat inside of oval slow cooker bowl w/ nonstick cooking spray. Spread 3 cups veggie mixture over bottom of slow cooker, then sprinkle w/ 1 cup cheese and 1/2 cup salsa over top. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut these tortillas into 2 pieces and scatter on top.
3. Cover and cook on HIGH for 3 hours or LOW for 5.5 hours. Top w/ remaining 1/2 cup of cheese. Cover and cook for another 30 minutes or until cheese has melted. Let sit 10 min, then serve w/ sour cream, if desired.