Vegan Enchilada Casserole
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
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
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.
I made this last night and absolutely loved it. It was like comfort food I didn’t have to feel guilty about. Super flavorful and easy to put together. I’ll definitely make it again.
We’re so happy read this Sheri! Thank you so much for the review.
I made this for a pot luck at work yesterday and it was a hit! One omnivore asked me for the recipe and took a small container home for her husband to try! 😀
My omnivore boyfriend enjoys this dish, as well.
Wow We’re so happy that everyone enjoyed this dish Cathryn. Thank you for such a nice review.
Came out so delicious. Cooked it on the stove but omg so yummy.
I made this for my vegan son on Christmas Day. It was delicious. I am wondering, is this also gluten free? I have a sister who can’t eat gluten and I think she would really like this.
hello! can i make this in a casserole dish and bake it? if so, what are the instructions
thanks
How long would you cook on low in the crock pot?
Hi Courtney,
I would recommend 5 hours!
This was so good! I added some habenero and a jalapeño and red chili pepper because we like it spicy. I also baked some corn tortilla to eat with it. This was so easy to prepare, thanks!
My 3 kids all loved it even though they were skeptical of the quiona when they first saw it ! I had a multicolored quiona that was very pretty in it 🙂 Since I was short on time I pressure cooked it in the instant pot for 10 minutes and it was perfect. After cooking I added another can of enchilada sauce and a pound of cooked and crumbled ground beef. We served with cheese, plain greek yogurt, avocado, and crushed tortilla chips. Bonus that that this made a lot of food!
LOVED this — will be making it again :). I was hesitant about adding the cheese to the slow cooker in case it made the dish too rich, so cautiously added it to just the first bowl, and microwaved it, to melt. I needn’t have worried — it really does add something. Thank you for sharing the recipe. I appreciated it.
Hi, will all of the ingredients fit into a 4 qt. crockpot?
Hi Renee,
Yes they will! Enjoy!
Really like this recipe! We added cooked ground beef and used cheddar cheese because we are not vegetarians. A good amount of spice! Takes delicious and healthy.