Description
Indulge in the comforting flavors of Easy Vegan Crockpot Enchilada Casserole, a dish that beautifully layers nutritious ingredients for a satisfying meal. This effortless recipe is perfect for busy weeknights or gatherings, allowing you to enjoy a delicious, hearty dish without spending hours in the kitchen. With its rich combination of black beans, corn, zesty enchilada sauce, and gooey vegan cheese, this casserole is sure to impress both plant-based enthusiasts and meat-lovers alike. Plus, by utilizing your slow cooker, you can keep your kitchen cool while preparing a delightful feast. Serve it with fresh toppings like avocado or cilantro for an extra burst of flavor!
Ingredients
Scale
- 15 oz black beans (drained and rinsed)
- 15 oz corn (drained and rinsed or frozen)
- ½ cup onion (diced)
- 2 garlic cloves (minced)
- 4 oz diced green chiles
- 4 cups shredded vegan cheddar cheese
- 4 medium-size tortillas (flour or corn)
- 2 cups enchilada sauce
- 1½ teaspoons chili powder
- 1½ teaspoons cumin
- 1 teaspoon salt (or more to taste)
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- In a large mixing bowl, combine black beans, corn, onion, garlic, green chiles, enchilada sauce, and seasoning blend; mix well.
- Spray the slow cooker insert with cooking spray.
- Layer one-third of the filling in the slow cooker followed by one-third of the cheese and 2 tortillas.
- Repeat layering two more times: filling, cheese, and tortillas.
- Finish with a final layer of filling and cheese on top.
- Cook on HIGH for 2–3 hours or LOW for 4–6 hours until heated through.
- Prep Time: 15 minutes
- Cook Time: 2–3 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg