This is the kind of recipe that comes together like magic.
You layer it up in the slow cooker, set it, and by the time you’re hungry, you’ve got a bubbling, cozy, cheesy (but dairy-free!) enchilada casserole ready to scoop out.
No rolling tortillas, no fancy prep. Just layer, cook, and eat.
Why I Love This Recipe
This is one of those “dump and go” dinners that still tastes like you did something special. I started making this when I was craving enchiladas but didn’t want to deal with rolling and baking. After the first time, I was hooked. Now it’s a go-to anytime I need something comforting but easy.
- All pantry ingredients
- No sautéing or pre-cooking
- Tastes even better the next day
- Total comfort food with zero fuss
- Feeds a crowd or perfect for meal prep
Servings and Cook Time
Serves: 6
Cook Time: 3 hours on HIGH or 6 hours on LOW
Macros (Per Serving – Approximate)
- Calories: 340
- Carbs: 42g
- Protein: 12g
- Fat: 12g
- Fiber: 11g
What You’ll Need
- 12 small corn tortillas (cut in half)
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 ½ cups dairy-free shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp salt
- Fresh cilantro, jalapeño slices for garnish (optional)
Ingredient
Pro Tips
- Spray your crockpot to avoid sticking. Seriously, do it.
- Tear tortillas in half to make them fit better when layering.
- Use thick enchilada sauce so the layers don’t get soggy.
- Don’t skip the cheese layer — it helps everything stick together.
- Let it rest for 10–15 minutes before serving so it firms up.
Tools You’ll Need
- 6-quart slow cooker
- Silicone spatula or spoon
- Measuring cups and spoons
- Sharp knife
- Cutting board
Substitutions and Variations
- Beans: Swap black beans for pinto or refried.
- Cheese: Use regular dairy cheese if you’re not vegan.
- Sauce: Green enchilada sauce also works.
- Add veggies: Diced zucchini, spinach, or mushrooms are great add-ins.
- Make it spicy: Add chipotle powder or hot sauce in the sauce mix.
Make Ahead Tips
You can assemble everything in the crockpot insert the night before, cover, and refrigerate. When ready to cook, just pop it into the base and go. You might need to add 15–20 minutes to the cooking time if starting cold.
How to Make Crockpot Vegan Enchilada Casserole
Step 1: Prep the Crockpot
Lightly spray the inside of your slow cooker with cooking spray.
Step 2: Mix the Filling
In a large bowl, combine:
- 2 (15 oz) cans black beans (drained and rinsed)
- 1 (15 oz) can corn (drained)
- 1 (4 oz) can diced green chiles
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp salt
Stir everything together.
Step 3: Layer the Bottom
Pour ½ cup of enchilada sauce on the bottom of the crockpot and spread it evenly.
Step 4: Add First Tortilla Layer
Place 4 tortilla halves to cover the bottom in a single layer, overlapping slightly.
Step 5: Add Filling Layer
Spread 1/3 of the bean and corn filling over the tortillas.
Step 6: Add Cheese and Sauce
Sprinkle ½ cup dairy-free shredded cheddar, then drizzle ½ cup enchilada sauce over it.
Step 7: Repeat Layers
Repeat Steps 4 to 6 two more times (tortillas, filling, cheese, sauce).
Step 8: Final Cheese Top
Add a final layer of tortillas, top with remaining enchilada sauce and remaining ½ cup cheese.
Step 9: Cook It
Cover and cook on HIGH for 3 hours or LOW for 6 hours until hot and bubbly.
Step 10: Serve and Garnish
Let it sit for 10–15 minutes. Scoop into bowls and top with chopped cilantro and jalapeño slices if you like.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. It also freezes great — just let it cool first and store in freezer-safe containers.
Why This Recipe Works (Quick Science)
Layering the tortillas instead of rolling them allows steam and sauce to soak through evenly. The beans and corn release moisture as they cook, helping soften the tortillas into that perfect casserole texture without getting soggy, thanks to the starchy structure of corn tortillas. The dairy-free cheese helps hold everything together as it melts.
Common Mistakes
- Using flour tortillas — they get too mushy in the crockpot.
- Skipping the spray — your casserole might stick to the pot.
- Not draining canned ingredients — extra liquid = soggy mess.
- Overcooking — it can dry out if left on warm for too long after cooking.
What to Serve With
- Simple avocado slices or guac
- Crisp green salad with lime vinaigrette
- Spanish rice
- Tortilla chips with salsa or pico
- A refreshing agua fresca or limeade
FAQ
Can I use green enchilada sauce instead?
Yes, it gives a tangier flavor but works great.
Do I need to cook the filling before adding it?
Nope! Everything cooks together in the crockpot.
Can I make this ahead of time?
Totally — just assemble it in the pot and refrigerate overnight.
Can I freeze it?
Yes, freeze it after it cools and reheat in the oven or microwave.
Hope You Love It!
I’d love to hear how it turned out! Leave a comment and let me know how it went or if you swapped in any fun ingredients. Let’s keep the slow cooker comfort food magic going.