Vegetarian Slow Cooker Enchilada Casserole

Give your oven a break and whip up this vegetarian slow cooker (affiliate link) enchilada casserole chock full of chopped vegetables layered between cheese and tortillas. This recipe is classic comfort food at its best!

Normally, I consider my crockpot more of a fall/winter appliance, but I have recently fallen in love with using the crockpot during the hot summer months. It’s such a great way to avoid the oven and warm up the house.  To make this casserole a little more summer friendly, I incorporated a lot of vegetables that are abundant at the farmers market right now like zucchini, corn, and peppers. Layer those with cheese, flour tortillas, and enchilada sauce and this simple casserole is ready to go!

Note that the tortillas tend to get very soft when making enchiladas like this in the slow cooker, but the recipe still tastes great! If you want to add some more texture, I like to crumble some tortilla chips on top when serving for some crunch. If you want a more classic baked enchilada casserole recipe, check out my walnut mushroom enchilada casserole.

Ingredients You’ll Need

• Enchilada Sauce
• Diced Tomatoes
• Veggies (Bell Pepper, Zucchini, Jalapeño and Corn): feel free to mix up the veggies here if you’d like based on what you have on hand. 
• Aromatics (Onion & Garlic)
• Beans: I used kidney beans but you could also use black beans or chili beans for this recipe.
• Flour Tortillas: Flour tortillas hold up best in this recipe, but you can use corn or gluten free tortillas. 
• Shredded Cheese: I used cheddar, but you could also use a shredded Mexican blend.

Make-Ahead and Storage

• Make Ahead: Pre-chop all of your ingredients ahead of time to make prep go a lot faster when you are ready to put this recipe together in the crockpot. You can freeze individual servings of this casserole in the freezer and reheat when ready to serve if you’d like.
• Storage: Store leftovers in an airtight container for up to 1 week in the refrigerator. Leftovers can also be frozen and reheated when ready to serve.

Variations

• Make it gluten free: use gluten free tortillas or corn tortillas instead of flour ones in the recipe. The gluten free varieties tend to fall apart more that flour ones, but it still tastes just as good!
• Make it vegan: it’s super simple! Just use dairy free/vegan cheese instead of the cheddar cheese.

More Slow Cooker Recipes

• 4 Bean Vegan Crockpot Chili
• Crockpot Vegan Minestrone Soup

Vegetarian Slow Cooker Enchilada Casserole

★★★★★ 4.3 from 3 reviews

• Author: Deborah Davis
• Prep Time: 20 mins
• Cook Time: 3 hours
• Total Time: 3 hours 20 mins
• Yield: 5-6 1x
• Category: Entree, Main Dish
• Method: Slow Cooker, Crockpot
• Cuisine: Vegetarian
• Diet: Vegetarian

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Description

Give your oven a break and whip up this vegetarian slow cooker enchilada casserole which is chock full of chopped vegetables layered between cheese and tortillas.

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Ingredients

• 12 oz. jar enchilada sauce
• 1 (15 oz.) can diced tomatoes
• 1/2 onion, chopped
• 2 bell peppers, chopped
• 1 zucchini, chopped
• 1 jalapeno, seeds removed and chopped
• 3 cloves garlic, minced
• 2 cups cooked or 1 (15 oz.) can drained and rinsed kidney beans
• 1 cup corn (fresh or frozen)
• 1/8 teaspoon sea salt
• 1/8th teaspoon ground black pepper
• 9 (10″ round) flour tortillas
• 8 ounces shredded cheddar cheese

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Instructions

1. Stir together the enchilada sauce and diced tomatoes in a small bowl and set aside.
2. Chop all of your vegetables (onion, zucchini, pepper, jalapeño, garlic) and add them to a large mixing bowl. Add the kidney beans and corn to the bowl as well. Sprinkle with salt and pepper and toss to coat.
3. Spread 1/4 cup of the enchilada sauce/tomato mix evenly onto the bottom of your slow cooker. Add one layer of 3 flour tortillas over top. (I was able to set 2 tortillas side by side and then cut the third in half to cover the leftover space.)
4. Add 1/2 of the chopped vegetables and 1/3 of the sauce/tomato mixture. Sprinkle with 1/3 of the cheese and then repeat.
5. Top with one last layer of tortillas, sauce, and cheese.
6. Cover with a lid and cook on high for 3 hours. (You may need to check it about 2 hours in and poke a few holes into the top tortillas with a knife to let some steam escape. You’ll notice that they start to puff up!)
7. Turn to “keep warm” setting until ready to serve.
8. Serve with chopped cilantro, hot sauce, and sour cream.

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Notes

Note that the tortillas tend to get very soft when making enchiladas like this in the slow cooker, but the recipe still tastes great! If you want to add some more texture, I like to crumble some tortilla chips on top when serving for some crunch. If you want a more classic baked enchilada casserole recipe, check out my walnut mushroom enchilada casserole.

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Nutrition

• Serving Size: 1/6 Recipe
• Calories: 505 kcals
• Sugar: 11.5 g
• Sodium: 800 mg
• Fat: 19 g
• Saturated Fat: 8.5 g
• Unsaturated Fat: 10.5 g
• Trans Fat: 0 g
• Carbohydrates: 63 g
• Fiber: 9 g
• Protein: 22 g
• Cholesterol: 39 mg