I don’t know about you, but I like easy. I like a quick easy drive to work, I like scheduling my classes without stress, I like my relationships with family and friends to be uncomplicated and smooth and it goes without saying, but I also enjoy when my dinner is not only easy to make but delicious, too. If you’ve read any of my other articles, you may have caught on that I have an unhealthy obsession with my crockpot. The possibilities are endless, with a few chopped ingredients layered together creating dishes both savory and sweet. Of course, sometimes hard work is important and pays off for a rewarding experience, but when it can be just as tasty while also being easy and worry free, that just makes it so much more satisfying.
To encourage the crazy crock-potter in you to get started, here is a tasty recipe:

Marisa Ratchford / Daily Nexus

Green Cauliflower Enchilada

1 medium-sized head of cauliflower (chopped and de-stemmed)
Corn tortillas
28 oz can of green enchilada sauce
16 oz of canned black beans
Whole package of queso fresco
1 habanero (finely chopped) *optional; for added heat*

1. Begin with a thin layer of enchilada sauce on the bottom of the pan, followed by a staggered layer of three corn tortillas. Then layer a ¼ of the cauliflower, black beans queso fresco and a sprinkling of the habanero.
2. Repeat these steps over and over until you have layered it to the top, saving a small amount of the enchilada sauce and queso fresco to coat the dish.
3. Turn the crockpot on high setting for four hours (or low for 8 hours) until bubbling and the house smells like pure deliciousness.
4. Serve warm, and feel free to top with a dollop of sour cream of some finely chopped cilantro but for the sake of easiness the dish is delicious enough to eat by itself.

Chef Gusteau from “Ratatouille” says, “Anyone can cook,” and if you own a crockpot that is correct! Give yourself some self-care, toss some ingredients in the pot and set your timer for a tasty meal in your near future.