Crockpot Vegetarian Enchilada Casserole

This crockpot vegetarian enchilada casserole is the perfect meatless, cheesy comfort food. Tortillas are layered with enchilada sauce, black beans, corn, green chiles, garlic, onions, and a homemade seasoning blend. This Mexican-inspired slow cooker casserole is missing the meat but not the flavor! 

Ingredients For Crockpot Vegetarian Enchilada Casserole

• Tortillas
• Enchilada Sauce
• Black Beans
• Corn
• Diced Green Chiles
• Onion
• Garlic
• Cheddar Cheese
• Seasonings: chili powder, cumin, oregano, salt, pepper, garlic powder, onion powder, red pepper flakes

How To Make Crockpot Vegetarian Enchilada Casserole

Slow Cooker

1. In a large bowl, mix together the corn, black beans, onion, diced green chiles,  enchilada sauce, and all the seasonings.
2. Spray the slow cooker generously with cooking spray. Spread 1/3 of mixture on the bottom, top with 1/3 of the cheese. add 2 tortillas. You may need to overlap the tortillas.
3. Repeat the layers: another 1/3 of the mixture, another 1/3 of the cheese, 2 more tortillas.
4. Top with the remaining 1/3 of mixture, and then the remaining 1/3 cheese.
5. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.

BAKE

1. Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray.
2. In a large bowl, mix together the cooked corn, black beans, onion, diced green chiles, enchilada sauce, and all the seasonings.
3. Spread 1/3 of  the ground mixture on the bottom. Top 1/3 of the cheese. Add 2 of the tortillas. You may need to overlap them in the middle to make them fit. 
4. Repeat layers: 1/3 of the mixture, another 1/3 of the cheese, 2 more tortillas. 
5. Top with the remaining 1/3 of mixture, and then the remaining 1/3 cheese.
6. Bake uncovered for 30 minutes or until cheese is bubbling & starting to brown.

FAQs & Tips

Can you add meat?

While the point of this is to be a vegetarian crockpot casserole, you can add cooked meat if you want.

What type of tortillas should you use?

You’ll like this answer – your preferred tortilla whether it be flour, corn, wheat, low-carb, etc. 

What Type Of Cheese To Use

I use cheddar cheese with this recipe. You can use your preferred cheese whether it be cheddar, a Mexican white cheese, or a blend of cheeses. 

Are the beans are corn cooked?

Yes. This crockpot enchilada casserole recipe uses canned black beans and either canned or frozen corn. Both are precooked. 

How do you serve this?

Garnish this meat-free casserole with ingredients like fresh cilantro, diced tomatoes, avocados, jalapeños, sour cream, etc.

How do you store leftovers?

Store leftover vegetarian enchilada casserole in the refrigerator for up to 4 days. 

What size slow cooker should you use?

I used a 6-quart slow cooker.  I have not made this in the  Instant Pot but I have baked this.  Baking instructions are included in the recipe card below.

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Crockpot Vegetarian Enchilada Casserole

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This crockpot vegetarian enchilada casserole is the perfect meatless, cheesy comfort food. Tortillas are layered with enchilada sauce, black beans, corn, green chiles, garlic, onions, and a homemade seasoning blend. This Mexican-inspired slow cooker casserole is mising the meat but not the flavor!

• Author: Shannon Epstein

Ingredients

Units USM Scale 1x2x3x

• 15 ounces black beans, drained & rinsed
• 15 ounces corn (canned, drained & rinsed or frozen)
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 4 ounces diced green chiles
• 4 cups shredded cheddar cheese
• 4 medium-size tortillas
• 2 cups enchilada sauce

SEASONINGS

• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon salt (or more)
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes

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Instructions

Slow Cooker

1. In a large bowl, mix together the corn, black beans, onion, diced green chiles,  enchilada sauce, and all the seasonings.
2. Spray the slow cooker generously with cooking spray. Spread 1/3 of mixture on the bottom, top with 1/3 of the cheese. add 2 tortillas. You may need to overlap the tortillas.
3. Repeat the layers: another 1/3 of the mixture, another 1/3 of the cheese, 2 more tortillas.
4. Top with the remaining 1/3 of mixture, and then the remaining 1/3 cheese.
5. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.

BAKE

1. Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray.
2. In a large bowl, mix together the cooked corn, black beans, onion, diced green chiles, enchilada sauce, and all the seasonings.
3. Spread 1/3 of  the ground mixture on the bottom. Top 1/3 of the cheese. Add 2 of the tortillas. You may need to overlap them in the middle to make them fit.
4. Repeat layers: 1/3 of the mixture, another 1/3 of the cheese, 2 more tortillas.
5. Top with the remaining 1/3 of mixture, and then the remaining 1/3 cheese.
6. Bake uncovered for 30 minutes or until cheese is bubbling & starting to brown.

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