Slow-Cooker Vegetarian Tex-Mex Casserole

Slow-Cooker Vegetarian Tex-Mex Casserole

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From: Everyday Slow Cooker

You won't believe this enchilada-like casserole isn't made with meat! The smoky chili powder and cumin give it a satisfying meat-like flavor. Look for meatless crumbles in the produce section of the supermarket near the other vegetarian and vegan products. For a twist, swap the meatless crumbles for black beans or ground beef.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 4 teaspoons olive oil
  • 1 yellow onion, chopped (about 1 cup)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • ½ (12 ounce) package meatless burger crumbles (about 1 cup)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • 1 cup chopped plum tomatoes (from 3 tomatoes)
  • 1½ cups fresh corn kernels (from 2 ears)
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons fresh lime juice (from 1 lime)
  • Cooking spray
  • 2 cups refrigerated fresh pico de gallo or salsa
  • 9 (6 inch) corn tortillas
  • 6 ounces preshredded Mexican cheese blend (about 1½ cups)
  • Fresh cilantro leaves (optional)

Preparation

  • Prep

  • Ready In

  1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium. Add the onions to the skillet; cook, stirring often, until tender, about 3 minutes. Add the garlic and meatless crumbles; cook, stirring occasionally, until the crumbles are lightly browned, about 4 minutes. Stir in the chili powder, cumin, salt, and ½ cup of the tomatoes.
  2. Stir together the corn, cilantro, juice, and remaining 2 teaspoons oil in a bowl.
  3. Coat the bottom and sides of a 5- to 6-quart slow cooker with cooking spray. Spread ½ cup of the pico de gallo in the bottom of the slow cooker. Top with a layer of 3 tortillas, tearing as needed to evenly cover. Layer with half of the meatless crumble mixture, ½ cup of the pico de gallo, half of the corn mixture, and ½ cup of the cheese. Add another layer of 3 torn tortillas. Repeat the layers once starting with the remaining meatless crumble mixture and ending with the remaining 3 tortillas. Top the casserole with the remaining ½ cup pico de gallo and remaining ½ cup cheese. Cover and cook on LOW until the mixture is heated through and the cheese is melted, 3 to 4 hours. Top with the remaining ½ cup tomatoes; garnish with the cilantro leaves, if desired. Cut into 6 stacks.

Nutrition information

  • Serving size: 1 stack
  • Per serving: 293 calories; 13 g fat(5 g sat); 6 g fiber; 35 g carbohydrates; 17 g protein; 8 g sugars; 0 g added sugars; 567 mg sodium;
  • Carbohydrate Servings:

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