Crock Pot, Instapot & Airfryer Recipes




Vegetarian Crock Pot Recipes


You’ll Love This Vegetarian Enchilada Casserole Recipe


You’ll Love This Vegetarian Enchilada Casserole Recipe

How many times have you made a casserole in the crockpot? Whether the answer is never or more times than you can count, this recipe is for you. This vegetarian enchilada casserole will delight everyone in your family, while providing them with plenty of nutrition to boot.

If you've never made a casserole in the crockpot before, you may be wondering if it's even possible. Casseroles normally go in the oven; can a casserole turn out just as good if it goes into the crockpot instead? The answer is yes!

In order to make something like this work, you need the right recipe. We've tested this recipe out ourselves, and we can say with confidence that it works out just fine. As long as you follow the instructions as written and cook it long enough, you'll have a phenomenal dinner.

Speaking of cooking, this casserole recipe will need to cook for four to five hours on low. This isn't too bad considering how long many other crockpot recipes need to cook for. Once that time has passed, gather your family around the table and serve!

Crockpot Vegetarian Enchilada Casserole


  • 1 can (28 ounces) crushed tomatoes in tomato puree
  • 1 can (14 1/2 ounces) chunky salsa
  • 6 ounces tomato paste
  • 1 can (30 ounces) black beans, rinsed and drained
  • 1 can (15 1/4 ounces) whole kernel corn, drained
  • 4 ounces diced green chiles
  • 1 1/2 tablespoons ground cumin
  • 1/2 teaspoon garlic powder
  • 5 corn tortillas
  • 1/2 cup sliced ripe olives


1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well.

2. Spoon 1 cup of the mixture into the bottom of a 4-quart crockpot; spread evenly.

3. Top with 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 of the remaining tomato mixture.

4. Repeat layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.

5. Top with the sliced olives. Cover and cook on LOW for 4-5 hours.

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