Vegan Enchilada Casserole

Vegan Enchilada Casserole

Vegan Enchilada Casserole

Vegan Enchilada Casserole

Heres an easy recipe you can throw together and pop in a crockpot overnight and have a delicious lunch!


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


  1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly. Top with one half of the tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture, spread evenly over the top. Sprinkle the sliced olives over all.
  2. Cover and cook on the low heat setting about 5 hours.
  3. Serve hot.
  4. Makes 8 servings


This is a crockpot dish but it can be made just as easily as a slowly baked oven dish.


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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