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!
