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 mising the meat but not the flavor!
Ingredients
Units
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- 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
Instructions
- In a large bowl, mix together the corn, black beans, onion, diced green chiles, enchilada sauce, and all the seasonings.
- 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.
- Repeat the layers: another 1/3 of the mixture, another 1/3 of the cheese, 2 more tortillas.
- Top with the remaining 1/3 of mixture, and then the remaining 1/3 cheese.
- Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
BAKE
- Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray.
- In a large bowl, mix together the cooked corn, black beans, onion, diced green chiles, enchilada sauce, and all the seasonings.
- 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.
- Repeat layers: 1/3 of the mixture, another 1/3 of the cheese, 2 more tortillas.
- Top with the remaining 1/3 of mixture, and then the remaining 1/3 cheese.
- Bake uncovered for 30 minutes or until cheese is bubbling & starting to brown.