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posted by Jessica Hylton on Mar 8, 2024 107 comments »
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5 (from 89 ratings)
This slow cooker vegan enchilada casserole takes only 15 minutes of prep, then add it all into the crockpot. It’s filling, flavourful, and the easiest way to make vegan enchiladas!
When I first stopped eating meat, I went through a slow cooker phase. I quickly learned that pretty much everything tastes better once it’s been cooking away for hours, and this vegan enchilada casserole is no exception.
The blend of Tex-Mex flavours really creates the perfect meal and it will make your whole house smell amazing too. My favourite ingredient in this vegan enchilada casserole is definitely the quinoa, which makes the dish hearty and satisfying.
Get ready for your family to finish their dinner and ask for seconds!
Why You’ll Love This Vegan Enchilada Casserole.
- So filling. With protein-packed quinoa and black beans, along with lots of veggies, this is a dinner that will keep you full and satisfied.
- Easy to make. We don’t always have time to roll vegan enchiladas (or even make a quinoa enchilada skillet), in which case this slow cooker enchilada casserole is a game-changer.
- Comfort food heaven. Just the word “casserole” makes me feel all warm and fuzzy inside! While I love traditional cozy casseroles like vegan chicken pot pie casserole, this vegan enchilada casserole serves up comfort food goodness with Tex-Mex flair.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – Here’s how to make vegetable broth from kitchen scraps.
- Uncooked quinoa – If yours doesn’t say it’s been rinsed on the package, give it a good rinse to make sure there’s no bitter coating.
- Black beans – Pinto beans would also work in this recipe!
- Corn kernels – Sweet corn is a tasty addition to this vegan enchilada casserole.
- Diced tomatoes – Use fire-roasted tomatoes for extra flavour.
- Enchilada sauce – Any variety you like.
- Vegetables – Green bell pepper,red bell pepper, and onion.
- Seasonings – Garlic, chili powder or chipotle powder, sea salt, ground black pepper, and cumin add Tex-Mex flavour in spades.
- Lime – To brighten everything up.
- Vegan mozzarella cheese shreds – Or another type of vegan cheese you like.
- Garnish– Chopped parsley,tomatoes, vegan sour cream.
How to Make Vegan Enchilada Casserole
- Combine. Stir together the veggie broth with all the other ingredients except the cheese and lime in the slow cooker.
- Cook. Set the slow cooker to HIGH for 2 to 2 ½ hours.
- Finish. When there are about 10 minutes left, open the slow cooker and stir in the lime juice and half of the cheese. Sprinkle the rest of the cheese over the top. Cover and cook for 10 minutes more.
- Serve. Divide the vegan enchilada casserole into bowls and serve with your favourite toppings.
Tips for Success
- Stir well. To make sure there aren’t any clumps of spices, make sure to give the vegan enchilada casserole a good stir before closing the lid.
- Don’t overcook. Keep an eye on the slow cooker towards the end of cooking time, as every crockpot cooks differently and you don’t want the quinoa and veggies to become mushy.
- Make ahead. This vegan enchilada casserole is perfect for meal prep, as it keeps in the refrigerator for a week. You can also get a head start by cutting the vegetables up to 2 days in advance.
Variations
- Make it spicy. For those who love a bit more heat, consider adding cayenne pepper, canned green chilis, or a diced jalapeno to the mix before cooking.
- Add faux meat. Stir cubes or torn pieces of vegan chicken into the casserole during the last 10 minutes of cooking time.
- Switch up the veggies. Zucchini, butternut squash, sweet potatoes, mushrooms—there are so many options!
Serving Suggestions
Serve your vegan enchilada casserole alongside cauliflower rice, with vegan cornbread, or topped with restaurant-style blender salsa or guacamole.
How to Store Leftovers
Transfer leftover vegan enchilada casserole to an airtight container and store in the refrigerator for up to a week. Reheat in the microwave or in a skillet set over low heat on the stovetop.
Can I Freeze This Recipe?
This casserole also freezes well. Place it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Vegan Slow Cooker Favourites
- Vegan Chili (Slow Cooker)
- Slow Cooker Mushroom Wild Rice Soup
- Slow Cooker Tofu Butter Chicken (Vegan)
- White Bean and Kale Soup (Vegan, Slow Cooker)
- Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker)
Enjoy friends! If you make this vegan enchilada casserole, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Enchilada Casserole
Servings: 6 servings
Prep Time: 15 minutes mins
Cook Time: 2 hours hrs
Total Time: 2 hours hrs 15 minutes mins
This slow cooker vegan enchilada casserole takes only 15 minutes of prep! Filling, flavourful, and the easiest way to make vegan enchiladas.
5 (from 89 ratings)
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Ingredients
- 2 ¼ cups vegetable broth, (540ml)
- 1 ½ cups uncooked quinoa, (270g)
- 15 oz can black beans, drained and rinsed, (425g)
- 15 oz can corn kernels, drained and rinsed, (418g)
- 14.5 oz can diced tomatoes, about 2 cups (do not drain), (411g)
- 1 cup enchilada sauce, (240ml)
- ¾ cup chopped green bell pepper, (roughly 100g)
- ¾ cup chopped red bell pepper, (roughly 100g)
- 1 medium onion, chopped OR ½ large red onion (100g)
- 5 cloves garlic, minced
- 1 tablespoon chili powder or chipotle powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons cumin powder
- juice of 1 large lime, about 1 ½ tablespoons
- 1 ¼ cups vegan mozzarella cheese shreds, or a mix if you like
- TO GARNISH: chopped parsley, chopped tomatoes, vegan sour cream
Instructions
Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.
Set the slow cooker to HIGH for 2 to 2 ½ hours. I’ve made it both ways, and it just depends on your individual slow cooker.
When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.
When the casserole is ready, serve with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!
Notes
To store: Transfer leftover vegan enchilada casserole to an airtight container and store in the refrigerator for up to a week. Reheat in the microwave or in a skillet set over low heat on the stovetop.
To freeze: This casserole also freezes well. Place it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Link to vegan sour cream
If you’re not vegan, yes you can use substitutes for the sour cream and the cheese!
Calories: 440kcal, Carbohydrates: 75g, Protein: 17g, Fat: 9g, Saturated Fat: 2g, Sodium: 1384mg, Potassium: 861mg, Fiber: 14g, Sugar: 9g, Vitamin A: 1614IU, Vitamin C: 49mg, Calcium: 100mg, Iron: 6mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Cuisine: American, Universal
Course: Dinner
Author: Jessica Hylton
Dairy Free Dinner Egg Free Fall Gluten Free Nut Free Recipes Soy Free Vegan Vegetarian Winter
published on Mar 8, 2024
107 comments Leave a comment »
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107 comments on “Vegan Enchilada Casserole”
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Ali — Reply
Absolutely delicious! My boyfriend and I both instantly agreed that this is definitely another “make again.” So full of flavor.
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Gavin | Jessica in the Kitchen — Reply
Awesome Ali! Thanks so much for leaving such a nice review. We’re happy that you and your boyfriend enjoyed it.
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Melody Mandrean — Reply
SO easy and so delicious! The kids gobbled it up too! I only used red bell pepper, because it’s what I had on hand. Topped it with homemade vegan sour cream, parsley, green onion, and some fresh avocado. Also added a little nutritional yeast while baking for extra cheesy flavor. Such a winner, and will definitely make again!
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Jessica Hylton — Reply
Amazing Melody!! Soo happy to hear this!! 🥹
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Robyn — Reply
This was amazing. My mom and both my kids (very picky eaters) loved it. I did put sour cream and avocado on top before serving – it was a tad bland but then I added some fresh salsa and that did the trick. Would probably be amazing with jalapeños as well! This was a hit at my dinner table for sure. Will absolutely make it again and will recommend 10/10! Also, we all expected to be bloated and uncomfortable after this and none of us were so that pops it to a 20/10 would recommend lol. Thanks for this so much!
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Kevin — Reply
about to make this. looks delicious.
you ask for one cup of enchilada sauce which is 240 mL. but your recipes states 150 mL which leave me confused about the appropriate volume to use?
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Jessica Hylton — Reply
Hi Kevin,
Whoa – great catch! That should definitely say 240mL! I’m not sure why it ever said 150mL. Just fixed it – thanks for pointing that out! Enjoy!
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Amy Sue Ferguson — Reply
Hi, this looks and sounds delicious. Can I use brown rice instead of quinoa? That’s what I have in the house and would like to make this today.
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Jessica Hylton — Reply
Hi Amy,
Yes you can but just adjust the cook time for slow cooking brown rice – it SHOULD take around the same amount of time but please taste test to see if the rice is fully cooked, and if not, add 15 minutes accordingly. Enjoy!
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Michael Levy — Reply
I enjoyed the vegan recipe. I had almost given up on my slow cooker. This was easy and delicious. The quinoa pared well with the black beans, canned tomatoes and the rest.
Thank you!-
Gavin | Jessica in the Kitchen — Reply
We’re so happy you liked them Micheal, we’re also glad you didn’t give up.
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Christopher — Reply
I followed the recipe precisely and am so glad that I took the time to make this. It turned out absolutely delicious. Tasted so good it was almost hard to believe it was vegan. I served it with a commercial brand vegan sour cream. Really looking forward to eating the leftovers. Will definitely be making this again. Look forward to cooking more of your recipes.
