Dairy-free, gluten-free, taste-full and made in a crock pot!? This recipe is definitely a keeper. The savory flavors develop so well that I come back to this meal over and over again.
The colorful ingredients of Mexican cuisine combined with the convenience of a slower cooker result in a dish that is not only delicious but incredibly easy to prepare. I found it so flavorful that I didn’t even want to add salsa or guacamole. It’s that good!
Slow Cooker Mexican Casserole {Plant Based}
One of the best aspects of preparing a Mexican casserole in a crock-pot is the convenience it offers. With just a bit of chopping and assembly, you can set it and forget it, allowing the slow cooker to work its magic while you go about your day.
Slow cooking allows flavors to meld together over time, resulting in a dish that’s rich, complex, and utterly satisfying. As the ingredients simmer gently, the aroma from your kitchen will tantalize your taste buds and build anticipation for the delicious meal that awaits.
Vegan Mexican Casserole Recipe Variations
As always, make this recipe your own. Need more protein? Add it! Don’t have black beans? Use pinto beans! There are many easy swaps and additions that can make the perfect Mexican casserole for you. Mix it up to keep your meal rotation exciting. This staple recipe is an easy place to start.
- Add veggies – Feel free to customize the casserole with additional vegetables such as zucchini, mushrooms, or spinach.
- More protein – For extra protein, add cooked lentils or tofu to the mixture.
- Spice variations – Experiment with different spice blends and seasoning combinations to suit your taste preferences.
- Make it spicy – If you prefer a spicier casserole, add a diced jalapeño or a dash of hot sauce to the ingredients.
Crock Pot Mexican Casserole
This recipe doubles and triples really well if you are feeding a crowd. The photo above is a triple recipe.
Ingredients
- 1 cup uncooked brown rice
- 3 cups water
- 1 8 oz can of tomato sauce
- 1 tsp salt (optional)
- 1 tsp onion powder
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- 2 cups cooked beans (or 1 can drained beans) – pinto or black beans work well
- 1 cup corn (optional)
Instructions
Step 1 – Dump and Stir
Pour all of the ingredients into your slow cooker and stir gently.
Step 2 – Slow Cook
Cook on high for 4 hours or low for 6-8 hours.
Step 3 – Serve
This is delicious served on its own but would be incredible wrapped in a warm tortilla or with organic tortilla chips. It really doesn’t need anything else.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Simply reheat in the microwave or oven before serving.
More Plant Based Mexican Recipes
If you like this recipe, try these other plant based Mexican dishes:
- Instant Pot Mexican Quinoa
- Rice Cooker Cilantro and Lime Rice
- Sheet Pan Chickpea and Sweet Potato Tacos
- Instant Pot Refried Beans
- Plant Based Nachos
Crock Pot Mexican Casserole
Let your crock pot slowly meld all these rich flavors together to form a savory Mexican casserole.
Ingredients
- 1 cup uncooked brown rice
- 3 cups water
- 1 8 oz can of tomato sauce
- 1 tsp salt (optional)
- 1 tsp onion powder
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- 2 cups cooked beans (or 1 can drained beans) - Pinto or black beans work well
- 1 cup corn (optional)
Instructions
- Pour all of the ingredients into your slow cooker and stir gently.
- Cook on high for 4 hours or low for 6-8 hours.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Simply reheat in the microwave or oven before serving.
I love crock pot meals – this looks great! Celeste 🙂
Celeste you will love it! I’m probably going to make this once a week all winter. It is so good!
I love my slow cooker, too! We’ll definitely try this out soon. Do you know, my sister thinks she has NEVER eaten a soft corn tortilla? (Not sure how that can be true…) This would be a good thing to introduce it to her alongside.
Agreed Molly! Soft Corn Tortillas would be perfect! I’m challenging myself to use my slow cooker more often. It takes up so much room it should start earning its keep.
It is hard to believe your sister has never had a soft corn tortilla. I’ve been thinking of a few recipe ideas using them since they are gluten-free and cheaper that specialty GF tortillas.
Brilliant, Holly! Looks delicious. I LOVE the slow cooker! Can’t wait to try!!
Kim you will have to tell me how your family likes it! It will be as easy dish to throw in the slow cooker and still have plenty of time for your precious baby! 🙂
I make my 30 minute Mexican chili weekly with all these flavors and we love it! I add onions and bell peppers. I love the idea of doing it in the crockpot!! I need to try that! Thank you!
Oh yeah, I remember when I posted the regular version you showed me yours, or maybe it was my chili. I’m from Texas so it makes sense we like the same flavors. I always warn people when making these dishes, “I’m from Texas!” We do spice different. 😉
I pinned this because it looks amazing! I’m only lacking the canned tomatoes or else I would make this tomorrow lol. I’m exploring more bean recipes. Healthier meat is just expensive. I don’t always buy organic chicken but I do try to get hormone free, grass fed and caged free. Thanks so much for sharing with us at Mommy Monday! xoxo
I think this sounds Delish! Thank you for sharing with us via MommyMonday!! XOXO
This looks great and very filling for a hungry husband 🙂
Marianne, It’s very filling but also very versatile! Sometimes we eat it in a bowl, other times in a burrito and even with tortilla chips. I love that I can make it with stuff in my pantry when the fridge is empty and I don’t want to go to the store.
I SO need to try this ASAP!!! Looks yummy!!! And easy…wow. (Visiting from the MM LinkUp)
I think you’ll like it! It gets rave reviews and it’s so easy! Thanks for stopping by!
This looks yummy and SUPER easy!
Holly this looks so good! I am making this sometime this week! Thanks for linking up with us for MMM ! This recipe got a lot of clicks this week. Ill be featuring it this week on the next MMM link up post and I just shared it on the Adventures In Mindful Living FB page.
Wow Amber! Thank you so much! This is one of my favorite recipes to make and eat!
This has become one of my favorite recipes Holly! My husband said he loved it becasue it was very filling and really good and I have to totally agree! I loved it so much I blogged about it today. I had enough leftovers (I made a huge batch) so I was able to create 3 more meals with this one- which made it not just tasty but extremely budget friendly!! Thank you so much for an awesome recipe!!
Holly, this looks so good! I love finding new healthy recipes for my family! I found you through the MMM Link Up Party! 😉
Thanks for stopping by Kristi! The MMM Link Up is so fun!
I think you and your family will like this dish! It is super easy and delicious!
This was quick and easy and quite tasty. So nice to be able to dump everything in the crockpot and come home to a healthy and substantial meal! I think next time I might add a can of green chilies and step up the chili powder a little more. Thank you for sharing.
I’m glad you like it Karen! I have a Cilantro Green Chili Soup you might like. I love green chilies! I like extra chili powder too but some of my readers don’t enjoy it as much as I do. I often spice things up a little more for our personal use and hold back some spices for the blog.
I made this tonight – it was so good. (I was out of tomato sauce so I blended up a can of Rotel instead) We ate it in burritos w/toppings (sour cream, cheese, cilantro and green onion). Oh so tasty! Even my husband who won’t eat brown rice usually love it. Thanks so much for the recipe.
Becky thank you for letting me know your family loved it! Rotel sounds like a great addition! I made it Sunday and we’ve been eating leftovers for lunches. It’s definitely a great recipe to convert someone to brown rice. 🙂
What size crockpot do you use for this recipe? Thanks!
HI Paula,
I currently use a 4.5 quart crock pot. I used to use a larger one but it broke. I’ve tippled the recipe in the large one and doubled the recipe in the 4.5 quart with plenty of room to spare.
Thanks, Holly, for the crockpot size info. That will be super helpful!
Any time Paula! I hope you love it!
Making this tonight with just a few additions. Jalapeño, cocoa and some cinnamon. Tasting yummy and it’s still cold. Never used my crock pot for something like this. Thanks for the inspiration.
Sue thanks for sharing that idea! I’m trying to use my crock pot more, especially as summer approaches. I bet it’s delicious!
how long does it need to cook for the triple batch?
Hi Andrea, it’s been a while since I cooked the triple batch but I don’t think it took much longer than normal. I’d estimate between 4-5 hours in the crock pot.
I love finding slow cooker meals without a bunch of processed junk in them! I’ll definitely be trying this soon!
Now that my kids are back in school and we are busy with sports I’m always looking for new crock pot recipes, I love Mexican food so I’m absolutely going to give this a try!
I doubled the batch and put in crockpot on high. After 4 hours it’s still a watery mess!!! YUK! After looking back at the comments I realize that no one even rated it AFTER they made it….all the comments say that it looks good and they want to make it.
Elaine I’m really sorry that it didn’t work out for you. I made it today and it worked great. I also made a double batch.
I’ve heard from dozens (if not more) of people who have made it and loved it. There are several of those comments too! I know that some Crock Pots cook hotter/cooler than others. I have a really old 4.5 quart Crock Pot.
I understand if you don’t want to try again but if you do you could try to cook it longer (4-6 hours) use 1 cup less water, or try the stove top version. I’ve found the stove top version easier to keep an eye on.
This is one of our favorite meals and I’m so sorry you didn’t like it.
Thanks. I ended up taking out of the crockpot and cooking it over medium heat on the stove for another hour before the liquid was gone. It was tasty but there was definitely too much water and the rice was mushy. I will try again with less water.
I’m sorry you had to go to the extra effort but I do hope you’ll try it again. Start with 2 cups of water for every 1 cup of rice, you can always add more.
My boss took my leftovers today. 🙂
Yum!! I’m gonna try this today! Woke up to a chilly morning and I think using the slow cooker will warm me up! Thanks for sharing this!
Maria, How did you like it? We love it here!
Holly, have you tried this in your instantpot? I am thinking about throwing this together at lunch time but was wondering if you had done it in your instantpot and if you had what you thought cooking it that way.
I have! It tastes slightly different but still great! It’s nice being able to throw dried beans in there for a quick meal. https://myplantbasedfamily.com/2015/04/02/instant-pot-mexican-casserole/
Have you ever made this with dry beans? I’m thinking of experimenting with that. 1 cup of dry beans and some extra water… I recently started eating a whole-food plant-based diet and I am loving your recipes!
Only in my Instant Pot. It works well there but the rice would be really mushy I think. It would taste good but the consistency might be off.
Dumb question, but…how well does this freeze? I’m the only one in my household that is doing Lent and so I am trying to find meals I can make, divide into several portions and freeze to use over time during lent. Thanks <3
The texture will be a little off from freezing it. When I freeze it I usually add it to Enchilada Soup or Taco Soup because the texture change isn’t as noticeable.
Hi! I didn’t see it mentioned in the post or comments–how much does this make/how many people will it serve? Thanks!
This serves 2 adults and 2 kids well but most of the time I double it so we can have leftovers.
I made this last night and it was 100% a hit!! I mad it exactly as the recipe is written–I didn’t double and I did include the corn. I did it in a standard round 4.5 at crockpot and set it on the low setting. It was just right at 6 hrs when I arrived home. I served it soft taco style with some cheese, avocado and sour cream. As for amount, there was plenty for my family of four. Thanks–this will be a repeat recipe in our family!!
I’m thrilled to hear that Jessica! We loved serving this in tortillas. I need to make this again because one of my boys is having a growth spurt and needs more food. 🙂
I would love it if you had a print option on your recipes! Thanks so much for posting.
I just updated it! I have a plugin that allows a printer option but I have to go in and manually add it to each recipe. As you can imagine, I’m behind on my list. If you’d like it for any other recipes let me know!
This is definitely happening this weekend!
Just want you to know how much I’m enjoying your blog, free recipes and inspiration to be a healthier family. Thank you!
Thank you Jessica! It’s so kind of you take say that. I really appreciate it!
This looks great! I want to make it in my Instant Pot, like you suggested in another post. How long do you cook it in an Instant Pot? Thank!
Hi Laura,
I cook it for 28 minutes. This version is slightly different but you can find the IP recipe at https://myplantbasedfamily.com/2015/04/02/instant-pot-mexican-casserole/
Thank you for sharing your ideas and for your passion, We know you have made this many times, so our question is which of the 3 ways you have made it do you enjoy the most and why? We are referring to the stove top, the casserole, and the crock pot, are there significant differences, and if no, why would you choose one method over another, thank you again
I’m ready to try this,but I need to know how many this recipe serves so I can calculate points. Thanks!
Thank you. I have all the ingredients to make the Mexican Casserole. I subscribed to your YouTube channel and am excited to start adding more plant based meals.
Yay! I hope you love it!
Thank you so much for subscribing to my channel! I really appreciate it!
I doubled this in my crockpot and checked it after 3 1/2 hours on high and my rice was super mushy… Any suggestions? Thx!
Should you cook it in the crock pot with or without the lid?
Cook it with the lid. It keeps the heat trapped in.