Slow-Cooker Vegetarian Tex-Mex Casserole Recipe

Cooking Directions

• STEP 1.In a slow cooker, layer the ingredients in the following order: tortilla chips, black beans, corn, bell peppers, onions, and cheese.
• STEP 2.Repeat the layers until all the ingredients are used, ending with a layer of cheese.
• STEP 3.In a separate bowl, whisk together the enchilada sauce, tomato sauce, and spices.
• STEP 4.Pour the sauce mixture over the layered ingredients in the slow cooker.
• STEP 5.Cook on low for 4-6 hours or until the cheese is melted and bubbly.
• STEP 6.Serve with your favorite Tex-Mex toppings.

Cooking Tips

• You can add cooked ground beef or shredded chicken for a meaty version.
• Feel free to customize the casserole with your favorite vegetables and spices.
• Leftovers can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Serve this casserole as a main course or as a side dish.
• It pairs well with a side of rice or a fresh salad.
• To reheat, simply microwave or heat in the oven until warmed through.