Crockpot Vegan Enchilada Casserole

This crockpot vegan enchilada casserole is one of those “dump it and forget it” meals that somehow turns into comfort food magic.

You layer everything in your slow cooker, turn it on, and a few hours later—you’ve got bold, saucy, cheesy goodness without much effort.

It’s hearty, full of flavor, and perfect for meal prep or weeknights when you don’t want to babysit the stove.

What You’ll Need

1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 cup frozen corn
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can fire-roasted diced tomatoes, with juice
2 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
½ tsp salt
8 small corn tortillas, cut into quarters
2 cups red enchilada sauce
1 cup vegan shredded cheese (cheddar-style or Mexican blend)
1 tbsp lime juice
Chopped fresh cilantro and diced avocado (for serving)

Why I Love This Recipe

I made this on a cold Sunday afternoon with ingredients I already had in my pantry, and it blew me away. It’s so satisfying and packed with flavor, yet ridiculously simple to make. I keep coming back to it whenever I need a set-it-and-forget-it kind of meal.

All the comfort of enchiladas without rolling or baking
Easy cleanup with just one pot (hello, crockpot)
Flavor-packed layers that get better the next day
Naturally gluten-free and dairy-free
Great for meal prep or serving a crowd

Servings: 6
Cook time: 4 hours on low or 2 hours on high

Recipe + Instructions

Step 1: Sauté Aromatics

In a skillet over medium heat, warm 1 tbsp olive oil. Add 1 diced onion, 3 cloves garlic (minced), and 1 diced red bell pepper. Sauté for 4–5 minutes until soft and fragrant.

Step 2: Layer the Base

In the bottom of the crockpot, add half of the quartered corn tortillas, spreading them evenly to cover the base.

Step 3: Add First Layer of Filling

Spoon half of the sautéed veggie mix into the crockpot over the tortillas. Add half of the 1 cup frozen corn, 1 can black beans (drained and rinsed), 1 can fire-roasted diced tomatoes (with juice), and sprinkle with 1 tsp chili powder, ½ tsp cumin, ¼ tsp smoked paprika, and ¼ tsp salt. Drizzle with 1 cup enchilada sauce and sprinkle with ½ cup vegan shredded cheese.

Step 4: Repeat the Layers

Add the remaining quartered tortillas, the rest of the veggie mix, corn, black beans, tomatoes, and the rest of the spices (1 tsp chili powder, ½ tsp cumin, ¼ tsp smoked paprika, ¼ tsp salt). Pour over the remaining 1 cup enchilada sauce, then top with ½ cup vegan shredded cheese.

Step 5: Cook

Cover and cook on low for 4 hours or high for 2 hours, until bubbly and heated through.

Step 6: Finish with Lime Juice

Once cooked, drizzle 1 tbsp lime juice evenly over the top to brighten the flavors.

Step 7: Serve and Top

Scoop into bowls and top with chopped cilantro and diced avocado.

Macros (Per Serving, Approximate)

Calories: 290
Protein: 10g
Carbs: 35g
Fat: 12g
Fiber: 9g

Why This Recipe Works (Quick Science)

Corn tortillas break down just enough to create a layered texture without getting mushy.
Enchilada sauce soaks through the layers and keeps everything moist.
Black beans and corn give fiber and plant-based protein while holding their texture in the slow cooker.
The low and slow heat helps meld all the spices and flavors together beautifully.

Common Mistakes

Overloading with too much sauce makes it soupy—stick to the measured 2 cups.
Using flour tortillas can result in a gummy texture—corn works best.
Not sautéing aromatics first means the flavor won’t be as rich.
Skipping the lime juice—you really need that hit of acid at the end to balance the richness.

What to Serve With

Lime rice or cilantro rice
A fresh green salad with avocado dressing
Tortilla chips and guac
Vegan sour cream or cashew cream on top

FAQ

Can I use flour tortillas instead of corn?
I don’t recommend it—the texture won’t hold up in the crockpot.

Can I make this spicier?
Yes! Add chopped jalapeño or a dash of cayenne pepper to the veggie mix.

Can I freeze leftovers?
Absolutely. Let it cool completely, then freeze in airtight containers up to 2 months.

Can I add vegan meat crumbles?
Totally! Add 1 cup along with the veggie mix for extra protein and texture.

Final Thoughts

This crockpot vegan enchilada casserole is the kind of meal that feels like you worked way harder than you actually did. It’s packed with flavor, super filling, and makes the house smell amazing while it cooks. Save this one—you’re gonna want to make it again and again. And don’t forget to leave a comment when you do—I’d love to hear what you think!