The Best Crockpot Mexican Casserole Recipe (Healthy)
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This one-pot meal can feed large crowds or your family on busy weeknights and have incredible leftovers for the next day. This is the best crockpot Mexican casserole recipe that is healthy and full of your favorite Mexican flavors.
My whole family loves Taco Tuesday, but we don’t limit it to just tacos. We love this delicious slow cooker casserole and you will, too.
What they are saying about this slow cooker vegan casserole
It was so easy and delicious! This dish is a keeper. I highly recommend!
A very easy weeknight meal
If you are tired of the same old Mexican recipes this delicious casserole will make you wish it were Cinco de Mayo all year long!
It only takes a little bit of time and uses simple ingredients that are good for you. Taco night is about to become easy crock pot taco casserole night with these bold incredible flavors everyone loves.
If you love Mexican food you will love these Black Bean & Pumpkin Enchiladas!
Table of Contents
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What you will love about this crockpot Mexican casserole
- Flavorful and Hearty: This easy slow cooker recipe is bursting with delicious flavor from the taco seasoning, red enchilada sauce, and the natural goodness of quinoa, black beans, and corn. The combination of these ingredients creates a satisfying and hearty dish that’s both comforting and sensational.
- Convenient Crockpot Cooking: Using a crockpot makes preparing this easy meal a breeze. You can simply toss all the ingredients into the slow cooker, set it and forget it until it’s time to add your favorite toppings. This is the easiest one-pot recipe you’ll ever make.
- Nutrient-Rich and Balanced: Quinoa, black beans, and corn provide a great balance of protein, fiber, and vitamins. Quinoa is a complete protein source, making this delicious meal a nutritious option for vegans, vegetarians, and meat-eaters alike. Plus, it’s loaded with plant-based nutrients and antioxidants, making it a health-conscious choice for those looking to enjoy a balanced and satisfying meal.
Overall, the best crockpot Mexican casserole combines convenience, flavor, and nutrition, making it a top choice for anyone seeking a wholesome and delicious dish that’s easy to prepare.
Ingredients
You can find the full printable recipe card, including ingredient quantities below.
But first, here are some explanations of ingredients and steps to help you make this delicious recipe.
What really makes this slow cooker taco casserole recipe so special are the wholesome, simple ingredients that happen to make it gluten-free, dairy-free, vegan, and a healthy meal, plus the versatility of toppings.
Black beans – Using drained, canned black beans in your casserole dish adds a convenient, protein-packed flavor.
Quinoa – Incorporating quinoa into your crockpot Mexican casserole not only boosts its nutritional value since its a complete protein but also adds a delightful texture and nutty flavor to the dish.
Corn – Adding canned corn to this great recipe brings a burst of sweetness and a pop of color, enhancing both the flavor and visual appeal of the dish.
Canned tomatoes with green chiles – infuses it with a zesty kick of flavor, adding a delightful twist to every bite.
Vegetable broth – I use this vegetable bouillon substitute and it elevates its overall richness and ensures a savory and well-seasoned dish that vegetarians and non-vegetarians alike will enjoy.
Diced onions -you can use white, yellow, or red onion.
Bell peppers – use whatever color bell pepper you like. I used Italian peppers and poblano peppers for added flavor.
Enchilada sauce – you can use canned sauce or make this homemade copycat old el paso enchilada sauce recipe
Garlic powder or fresh garlic – if you want extra garlic flavor – use both!
Chili powder
Cumin
or this Old El Paso Taco Seasoning recipe
If you want additional flavor, you can add some of this Homemade Salt Substitute.
Equipment
You will need a crockpot for this recipe, however, you don’t have to have a fancy one. I have a very inexpensive one, but if I were getting a new one I would buy this crockpot.
EAT TO LOSE!
How to make this healthy crockpot Mexican casserole
This vegan recipe is going to become one of your favorite Mexican dishes. It’s an easy recipe that tastes amazing.
The best part is how easily it all comes together! Here are the steps to make it.
- Add the vegetable broth and then all the ingredients into the slow cooker. Stir to combine.
- Set the slow cooker to HIGH for 2 to 2 ½ hours or low 6 to 6 1/2 hours.
- During the final 10 minutes, add torn corn or flour tortillas and if you are adding non-dairy cheese, stir in cheese. Mix well, cover with the lid, and allow it to cook for the remaining 10 minutes.
- Serve with your favorite toppings like sliced avocado, fresh sliced jalapenos, chopped green onions, fresh cilantro, sliced black olives, fresh chopped tomato and non-dairy sour cream). Enjoy!
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FAQ’s
How to store
Allow the casserole to cool to room temperature after cooking. Do not leave it out for more than 2 hours as a general food safety guideline.
Divide the casserole into individual serving-sized portions or leave it whole if preferred. Store in an airtight container or resealable freezer bags for storage.
It can usually be kept in the fridge for up to 3-4 days.
Can you freeze this crockpot casserole?
Yes! If you aren’t going to consume this crockpot Mexican casserole within 3-4 days, you can put the casserole in the freezer. It can stay frozen for about 2-3 months and still taste delicious.
How do I reheat this slow cooker vegan casserole?
When ready to eat, thaw frozen casserole portions in the refrigerator overnight or use the defrost function on your microwave for quicker thawing.
You can reheat in the microwave, on the stovetop in a large skillet, or in the slow cooker until it’s heated through.
What to serve with this crockpot Mexican casserole
Serving Suggestions
Imagine your Mexican quinoa casserole as a blank canvas, waiting for you to add your personal touch. There are many different ways to top it and take it to the next level.
You can add fresh cilantro, pico de Gallo, avocado or guacamole, fresh jalapeno slices, sliced black olives, chopped green onions, dairy-free cheese, and sour cream and serve it with tortilla chips.
Recipe
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The Best Crockpot Mexican Casserole Recipe (Healthy)
Ingredients
- 2 cups vegetable broth
- 15 oz black beans, drained and rinsed
- 1 can tomatoes with green chiles
- 15 oz corn, drained and rinsed
- 1 cup uncooked quinoa
- 1 cup Copycat Old El Paso Enchilada Sauce enchilada sauce
- 1 cup bell pepper, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp Copycat Old El Paso Taco Seasoning or 1 Tbsp chili powder
- 2 tsp cumin
- 4 small corn tortillas, torn into bite-sized pieces
Instructions
- Add the vegetable broth and then all the ingredients into the slow cooker. Stir to combine.
- Set the slow cooker to HIGH for 2 to 2 ½ hours or LOW for 6 to 6 1/2 hours.
- During the final 10 minutes, add torn corn tortillas and if you are adding non-dairy cheese, stir in cheese. Mix well, cover with the lid, and allow it to cook for the remaining 10 minutes.
- Serve with your favorite toppings like sliced avocado, chopped green onions, fresh cilantro, sliced black olives, fresh chopped tomato and non-dairy sour cream). Enjoy!
Notes
Nutrition
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Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.
