Rice and Beans

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