Slow Cooker Enchilada Casserole (members only)
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This Slow Cooker Enchilada Casserole is perfect when you want a veggie-packed dinner with minimal effort and without turning on the stove!
I love breaking out the slow cooker in the summer months. You can still have delicious, homey meals in the warmer months without turning on the oven! And this Slow Cooker Enchilada Casserole is not only super cozy, it is also packed with veggies and plant protein. It is an easy dinner and is also great for meal prepped lunches!
here’s what you need
ingredients
- yellow onion
- garlic
- bell pepper
- fire roasted tomatoes
- black beans
- corn
- red enchilada sauce
- taco seasoning
- vegan chicken broth
- corn tortillas
- vegan cheese
equipment
Break out the slow cooker – you can find the one I have here.
steps
step 1: prep
The great thing about a slow cooker recipe is that there isn’t much to it!
When it comes to prep for this recipe, you are just going to need to chop some veggies, open some cans and add it all to the slow cooker.
Give it a mix, cover and let the slow cooker do the work!
step 2: finish
After the veggies and beans have had some hours to cook, we are going to finish this casserole off with some corn tortillas & vegan cheese.
Cut the tortillas into strips and add them to the slow cooker. Mix until everything is combined.
Sprinkle on the vegan cheese, cover the slow cooker and let it cook for another hour.
step 3: serve
When you open the slow cooker the cheese should be melted and it should smell amazing!
Spoon the casserole into bowls and top with your favorite things – I’m thinking, cilantro, vegan yogurt, hot sauce, jalapeño slices.
You could also bulk this meal up a little more and serve it over rice to soak up all of that delicious sauce!
No matter how you serve it, this is a tasty one!
tips & tricks
You can also cook this on the stove – add everything (except the tortillas & cheese) to an oven-safe stock pot and bring to a boil. Lower the heat and simmer for 30-60 minutes. Stir in the tortilla strips, top with the cheese and place in the oven at 425 degrees for 15 minutes, or until the cheese is melted.
If you’re not into vegan cheese, you could also stir in 4 ounces of vegan cream cheese or vegan yogurt when you add the tortillas.
This does have a “soupy” consistency. If you want it to be thicker, you can skip the broth.
need more recipe inspo? check these out:
Slow Cooker Enchilada Casserole
Ingredients
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 15-ounce can diced fire roasted tomatoes
- 2 15-ounce cans black beans drained & rinsed
- 1 cup corn
- 2 cups red enchilada sauce I used Trader Joe's
- 1 packet taco seasoning about 3-4 tablespoons
- 1 cup broth I used vegan chicken broth
- 4 corn tortillas cut in strips
- 1 cup shredded vegan cheese I used Daiya cheddar & mozzarella
- cilantro, lime wedges, vegan yogurt, hot sauce, jalapeño slices optional, for serving
Equipment
Instructions
- Add all of the ingredients (except the tortillas & cheese) to a slow cooker. Stir to combine. Cook on high for 3 hours or on low for 6 hours.
- Add the tortilla strips and stir them into the veggies. Sprinkle on the vegan cheese, cover and cook on high for another 30-60 minutes, or until the cheese is melted.
- Serve as-is or over rice with the additional toppings.
Notes
- You can also cook this on the stove – add everything (except the tortillas & cheese) to an oven-safe stock pot and bring to a boil. Lower the heat and simmer for 30-60 minutes. Stir in the tortilla strips, top with the cheese and place in the oven at 425 degrees for 15 minutes, or until the cheese is melted.
- If you’re not into vegan cheese, you could also stir in 4 ounces of vegan cream cheese or vegan yogurt when you add the tortillas.
- This does have a “soupy” consistency. If you want it to be thicker, you can skip the broth.
