The Magical Slow Cooker · by Sarah Olson★ 5.0 (3)
Vegetarian Enchilada Casserole Recipe
NUTRITION · PER SERVING140M COOK
CAL 25%·PRO 38%
CARBS 56G46% OF CAL
12G FIBER36G OTHER9G TOTAL SUGAR
FAT 24G43% OF CAL
10G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker vegetarian enchilada casserole layered with corn tortillas, vegetables, black beans, corn, and cheese. Easy, family-friendly, and deeply flavored.
mainmexicancasserolebeans⏲️ slow cooker🥄 saucepangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 Tbsp. olive oil
- 1 small yellow onion (diced small)
- 1 red bell pepper (diced small)
- 1 large zucchini (or 2 small, chopped)
- 2 tsp. garlic powder
- 1 tsp. ground cumin
- 1 Tbsp. chili powder
- 15 oz. black beans (drained and rinsed)
- 15 oz. yellow kernel corn (drained)
- 28 oz. red enchilada sauce (I like the La Victoria Brand)
- 9 corn tortillas ((6 inch size))
- 8 oz. shredded Sharp Cheddar Cheese (freshly shredded from a block reccommended)
- ½ chopped cilantro
- 1 avocado (sliced)
- 1 Roma tomato (chopped)
At a glance
PER SERVING · TIME 140M
CAL 25%·PRO 38%
CARBS 56G46% OF CAL
12G FIBER36G OTHER9G TOTAL SUGAR
FAT 24G43% OF CAL
10G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h
- Sodium
- 1312mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 797mg
- Calcium
- 334mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1312MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.