Stacked Cauliflower Enchiladas with Green Chile Sauce

1 head cauliflower, thinly sliced

1 onion, thinly sliced

2 tomatoes, coarsely chopped

1 15-0z can black beans, rinsed and drained

1 c sliced olives (I omitted)

9-12 corn tortillas

1/2 pound Monterey Jack cheese, grated (I omitted this)

1 28-0z can green enchilada sauce

fresh cilantro for garnish

tapatio to taste

In large bowl, combine cauliflower, onions, olives, tomatoes and beans using your hands. Oil inside of slow cooker. Place 3 or more overlapping tortillas in the bottom of cooker. Add 1/3 of the mixed vegetables and top with some cheese (if using). Pour 1/2 c enchilada sauce over this layer. Repeat with 2 more layers; finish with another layer of tortillas and pour remaining sauce over top. Cover and cook on low for 5-6 hours. If using cheese, top casserole with more cheese, cover and cook for an additional 30 minutes or til cheese is melted. I like spicer foods, so adding some tapatio was a great finish!