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Spicy Crockpot Vegetables Casserole – Easy, Flavorful & Plant-Based

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings
Calories 350
A hearty and flavorful plant-based casserole cooked effortlessly in the crockpot, perfect for a cozy meal with a spicy kick.

Ingredients

Vegetables

  • 2 cups diced potatoes
  • 1 cup sliced zucchini
  • 1 cup sliced bell peppers
  • 1 cup chopped carrots
  • 1 can black beans (15 oz), drained
  • 1 cup corn (fresh or frozen)
  • 1 can diced fire-roasted tomatoes (14 oz)
  • 1 tbsp taco seasoning
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper (adjust to taste)
  • ½ cup enchilada sauce or salsa
  • 1 cup shredded Mexican-blend cheese (optional)

Garnishes

  • chopped cilantro
  • sour cream
  • tortilla chips

Instructions 

  • Mix all vegetables and spices in a bowl.
  • Layer potatoes, veggies, beans, corn, and tomatoes in the crockpot.
  • Pour enchilada sauce over the layers and cover.
  • Cook on High for 3 hours or Low for 5 hours.
  • Optional: Broil for 3–5 minutes until top is crisp, then add garnishes and serve.

Notes

Adjust spice levels to taste and serve with your favorite garnishes.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Vegetables