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Vegetarian Mexican Lasagna


1 head cauliflower, cored
3 plum tomatoes, chopped
1 can (15.5 ounces) black beans, rinsed and drained
1 cup frozen corn
1/3 cup chopped cilantro
2 teaspoons chili powder
2 teaspoons ground cumin
3 1/2 cups shredded Monterey Jack cheese
1 jar (16 ounces) tomatillo salsa
6 fajita-size flour tortillas
Sour cream (optional)



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