Recipe Background
Add a splash of flavor to your favorite vegan comfort-food list with this slow but steady dish. Quick-Fix Slow Cooker Enchilada Casserole is a vegan (and everyone) friendly meal that the whole group will crave. This better-than-an-actual-enchilada bowl casserole is packed with all the tender veggies and Tex-Mex seasonings you'd expect and serves as an easy make-it-and-leave-it kind of meal that's perfect for any weeknight dinner. Everyone at your table will quickly fall in love with the abundance of flavor and heartiness found in the Quick-Fix Slow Cooker Enchilada Casserole. So, get comfy with the knowledge that every time this meal is on the menu, your table, everyone's bowls, and all the tummies will be full! Trust us and enjoy the comforts of this homecooked yumminess!
Add a splash of flavor to your favorite vegan comfort-food list with this slow but steady dish. Quick-Fix Slow Cooker Enchilada Casserole is a vegan (and everyone) friendly meal that the whole group will crave. This better-than-an-actual-enchilada bowl casserole is packed with all the tender veggies and Tex-Mex seasonings you'd expect and serves as an easy make-it-and-leave-it kind of meal that's perfect for any weeknight dinner. Everyone at your table will quickly fall in love with the abundance of flavor and heartiness found in the Quick-Fix Slow Cooker Enchilada Casserole. So, get comfy with the knowledge that every time this meal is on the menu, your table, everyone's bowls, and all the tummies will be full! Trust us and enjoy the comforts of this homecooked yumminess!
Ingredients
For the casserole:
- 2 1/4 cups vegetable broth
- 1 1/2 cups quinoa uncooked
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can corn drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 cup enchilada sauce
- 3/4 cup green bell pepper chopped
- 3/4 cup red bell pepper chopped
- 1 medium onion chopped
- 5 cloves garlic minced
- 1 tablespoon chili powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons cumin powder
- 1 1/2 tablespoons lime juice
- 1 1/4 cups vegan mozzarella cheese shredded
Optional toppings:
- parsley to taste
- tomatoes chopped, to taste
- vegan sour cream to taste
Directions
- In a slow cooker on high heat, add the vegetable broth, the quinoa, the black beans, the corn, the tomatoes, the enchilada sauce, the green bell peppers, the red bell peppers, the onions, the garlic, the chili powder, the sea salt, the black pepper, and the cumin powder, stir to combine and cook, about 2 hours-2 hours 30 minutes.
- With about 10 minutes left, add the lime juice and 1/2 of the vegan mozzarella cheese to the quinoa mixture, stir to combine, and then smooth it out.
- Sprinkle the remaining vegan mozzarella cheese over the top of the quinoa mixture.
- Cook the enchilada mixture, covered, until the vegan mozzarella cheese has melted, about 10 minutes.
- Serve the enchilada casserole topped with the parsley, the tomatoes, and the vegan sour cream.
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