Vegetarian Slow Cooker Enchilada Casserole

Vegetarian Slow Cooker Enchilada Casserole

  • 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


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


  1. Stir together the enchilada sauce and diced tomatoes in a small bowl and set aside.
  2. 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.
  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 low for 1 more hour or the “keep warm” setting until ready to serve.
  8. 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