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!

Slow cooker quinoa enchilada casserole being scooped out of a pot.

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!

Slow cooker quinoa enchilada casserole in a black pot.

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.
Quinoa enchilada casserole in a white ramekin.

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.
Wood spoon stirring quinoa enchilada casserole in a slow cooker.

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.
Overhead view of slow cooker quinoa enchilada casserole in a ramekin.

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.

Slow cooker quinoa enchilada casserole in a white ramekin with a gold fork in it.

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Quinoa enchilada casserole in a slow cooker, being stirred by a wood spoon.

Vegan Enchilada Casserole

This slow cooker vegan enchilada casserole takes only 15 minutes of prep! Filling, flavourful, and the easiest way to make vegan enchiladas.
5 (from 93 ratings)

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.