The Best Crockpot Mexican Casserole Recipe (Healthy)

a white bowl filled with crockpot mexican casserole topped with avocado, jalapeno, and cilantro

The Best Crockpot Mexican Casserole Recipe (Healthy)

This one-pot meal can feed large crowds or your family on busy weeknights and have incredible leftovers. This is the best crockpot Mexican casserole recipe that is healthy and full of bold flavor.

Course Main Course, Side Dish

Cuisine Mexican, vegan

Keyword crockpot mexican, crockpot mexican casserole, crockpot quinoa, slow cooker mexican, slow cooker quinoa, vegan slow cooker casserole

Prep Time 10

Cook Time 2

Servings

Calories 242kcal

Author Cindy Newland with Intentionally Eat

Equipment

1 slow cooker

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

Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use.

Nutrition

Calories: 242kcal | Carbohydrates: 46g | Protein: 10g | Fat: 3g | Fiber: 10g