Give your oven a break and whip up this vegetarian slow cooker enchilada casserole chock full of chopped vegetables layered between cheese and tortillas.
When Will and I moved into our new apartment, we were a little sad that we no longer had anywhere we could use our grill. Since the grill is no longer an option, we have been looking for other creative ways to cook meals this summer without having to turn on the oven every night. Kitchen appliances like pressure cookers, slow cookers, etc. are a great option that I had yet to consider. We even looked online for an alternative and found this best induction hob uk site, which had induction hobs that looked rather handy as an option. We thought about it, but ultimately we decided on using our slow cooker for our summer meals. Normally, I only used my slow cooker in the fall and winter, but no more! This month’s Recipe Redux challenge to get “beat the heat” with a kitchen appliance other than the oven got me to dust off our slow cooker. This vegetarian slow cooker enchilada casserole was so simple to make, I am sure it will become a regular meal in our rotation.
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!Print
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.
- 12 oz. jar enchilada sauce
- 1 (15 oz.) can diced tomatoes
- 2 bell peppers, chopped
- 1 zucchini, chopped
- 3 cloves garlic, minced
- 2 cups cooked or 1 (15 oz.) can drained and rinsed kidney beans
- 1 cup corn (fresh or frozen)
- 1/2 onion, chopped
- 1 jalapeno, seeds removed and chopped
- 1/8 teaspoon sea salt
- 1/8th teaspoon ground black pepper
- 9 (10″ round) flour tortillas
- 8 ounces shredded cheddar cheese
- Stir together the enchilada sauce and diced tomatoes in a small bowl and set aside.
- Chop all of your vegetables and add them to a large mixing bowl. Add the kidney beans to the bowl as well. Sprinkle with salt and pepper and toss to coat.
- 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.)
- 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.
- Top with one last layer of tortillas, sauce, and cheese.
- 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!)
- Turn to low for 1 more hour or the “keep warm” setting until ready to serve.
- Serve with chopped cilantro, hot sauce, and sour cream.
- 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