Go Back
–+ servings
Vegetarian Slow Cooker Enchilada Casserole
Print Recipe
3.50 from 6 votes

Vegetarian Slow Cooker Enchilada Casserole

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.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Entree, Main Dish
Cuisine: Vegetarian
Servings: 6 servings
Calories: 505kcal
Author: Deborah Murphy

Ingredients

  • 1 (12 oz) can red enchilada sauce
  • 1 (15 oz) can diced fired roasted tomatoes
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 1 jalapeno, seeds removed and chopped
  • 1 teaspoon garlic powder
  • 1 (15 oz) can pinto beans, drained
  • 1 cup corn (fresh or frozen)
  • 1/8 teaspoon sea salt
  • 9 (6" round) flour tortillas OR 3 large (10" burrito size tortillas)
  • 8 ounces shredded cheddar cheese

Instructions

  • Stir together the enchilada sauce and diced tomatoes in a small bowl and set aside.
  • 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.
  • 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 1/4 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. Poke a few holes into the top tortilla with a knife to let some steam escape or else that top layer will puff up as it cooks.
  • Cover with a lid and cook on low for 4 hours.
  • Turn to "keep warm" setting until ready to serve.
  • Serve with chopped cilantro, hot sauce, and sour cream.

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.
  • 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.

    Nutrition

    Serving: 1/6 Recipe | Calories: 505kcal | Carbohydrates: 63g | Protein: 22g | Fat: 19g | Saturated Fat: 8.5g | Polyunsaturated Fat: 10.5g | Cholesterol: 39mg | Sodium: 800mg | Fiber: 9g | Sugar: 11.5g