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Vegan Enchilada Casserole.
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Crockpot Beef Enchilada Casserole

5 from 1 vote

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
This enchilada casserole is the perfect way to recipe when you want to prep a hearty dinner in the morning. It's quick, easy, and slow cooks in layers of beans, beef, corn tortillas, enchilada sauce, cheese, and more.


  • 2 tablespoons avocado oil
  • 1 medium white onion diced
  • 4 cloves garlic minced
  • 12-16 ounces ground beef vegan or regular
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1 (15.5 ounce) can black beans or 1 1/2 cups cooked beans
  • 1 can diced green chilies
  • 15 ounces enchilada sauce
  • 12-16 corn tortillas
  • 2 cups shredded cheese for topping (vegan or regular)
  • cilantro for topping


  • Heat the avocado oil in a large skillet over medium heat. Once hot, add in the onion, garlic, and vegan ground beef. Break up the beef with a rubber spatula and sauté until the beef begins to brown, about 3-4 minutes.
  • Add the cumin, onion powder, chili powder, salt, and dried oregano. Sauté for another 1-2 minutes. Add the black beans and green chiles and stir to combine. Remove the enchilada mixture from the heat and mix in 1/2 cup of enchilada sauce.
  • Add 3/4 cup of enchilada sauce to the bottom of the slow cooker and spread to cover evenly. Add 3-4 tortillas on top of the sauce in a single layer. Depending on the size and dimensions of your slow cooker, you may need to cut the tortillas in half. Add 1/3 of the beef mixture, then top with 1/2 cup of vegan cheese.
  • Layer tortillas, beef mixture, and vegan cheese two more times then add a final layer of tortillas on top followed by the rest of the enchilada sauce. Top with a final 1/2 cup of vegan cheese (or more to your liking).
  • Cover and slow cook on low for 4 hours or high for 2 hours.
  • Once done, turn off the warm setting and allow the enchilada casserole to cool for 15 minutes before slicing and serving. Top with french cilantro and enjoy!

Freezing Instructions:

  • Allow leftovers to cool completely then cut into individual portion sizes and freeze using freezer safe containers (I like to do this using my 2 cup Souper Cubes). Freeze for 1-2 months. Defrost in the refrigerator overnight or reheat from frozen in the oven. Reheat covered with foil at 350F for 20-50 minutes (closer to 50 mins if frozen solid).


  • Nutritional info will vary widely depending on vegan ground beef and vegan shredded cheese you use. 
  • I like to use Abbot’s Butcher vegan ground beef for a healthier Whole 30 approved vegan beef. 


Calories: 638kcal | Carbohydrates: 77g | Protein: 30g | Fat: 24g | Sodium: 1474mg | Fiber: 15g | Sugar: 7g

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Course Main Dish
Cuisine Mexican-American

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5 from 1 vote
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