Slow Cooker Enchilada Casserole
This Slow Cooker Enchilada Casserole is perfect when you want a veggie-packed dinner with minimal effort and without turning on the stove!
Equipment
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
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.
Nutrition
Calories: 327kcal | Carbohydrates: 59g | Protein: 14g | Fat: 5g