Tex-Mex Crockpot Casserole (Vegetarian)

Crock pots are a wonderful kitchen gadget because it saves you so much time on busy days. Creating a healthy meal at home is just the prep time and you can focus on other things that need to get done instead of being stuck in the kitchen cooking. This Tex-Mex crockpot casserole is one your family will surely love. Serve this was a fresh crisp salad and you have a wonderful weeknight meal for your family.

This Tex-Mex crockpot casserole not only is vegetarian, but tastes so darn delicious. You can also add in shredded chicken if you wanted to add in more protein, but the beans are a wonderful vegetarian protein source with lots of vitamins and minerals. Mexican food for me is something I could eat all year long and never get tired of. This meal will keep you satisfied for hours.

If you love this delicious casserole, you might also like to try my Beef and Sweet Potato Chili recipe, which is another family friendly easy meal to make.

Tex-Mex CrockPot Casserole

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• Author: Laura Villanueva
• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Ingredients

• 1 16-ounce can refried black beans
• 1 15-ounce can pinto beans, drained and rinsed
• 4 zucchinis, sliced into half moons
• 1 10-ounce can diced tomatoes and green chilies (Rotel is my preference)
• 2 cups fire roasted corn, canned or frozen
• 12 Siete grain free taco shells (one package has 12 shells), broken into pieces
• 1 16-ounce jar salsa
• 4 cups Mexican style shredded cheese
• 1/2 cup onions, finely chopped
• 1/3 cup fresh cilantro, rough chopped
• 2 teaspoons ground cumin
• 1 teaspoon chili powder

Optional Garnishes:

• avocado slices
• fresh tomato slices
• pickled jalapenos
• plain yogurt of choice, I prefer plain almond milk yogurt

 

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Instructions

1. Combine the beans, zucchini, corn, onions, cumin, chili powder, and cilantro in a medium sized bowl. Separately in another bowl, combine the can of diced tomatoes with green chilies with salsa. 

2. In your slow cooker, evenly spread 1/2 cup of the tomato and salsa mixture onto the bottom. Top with 1/3 of the broken taco shells. Then spread half of the bean mixture over the taco shells, sprinkle with 1 1/2 cups of cheese. Top that with 1 cup of salsa mixture. Repeat the layers until all of the mixture is in the slow cooker. 

3. Put the lid on the slow cooker and cook on low setting for 4 hours. Serve with any of the optional garnishes. 

• Category: Entrees
• Method: Slow cooker
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 439
• Sugar: 8.2 grams
• Sodium: 948 mg
• Fat: 14.6 grams
• Saturated Fat: 5.6 grams
• Carbohydrates: 62.3 grams
• Fiber: 13.8 grams
• Protein: 17.7 grams
• Cholesterol: 23 mg

ENJOY THIS EASY CROCKPOT CASSEROLE!

If you make this vegetarian Tex-Mex crockpot casserole recipe let me know in the comment section below. I also would love to hear what you think or take a photo and tag me @Eat_Your_Nutrition on Instagram. I love seeing your photos. #EatYourNutrition #LauraVillanueva