Meatless Monday (the Tuesday edition) – Mexican Crockpot Casserole

Mexican Crockpot Casserole

(Please excuse the horrible pictures)



  • 1 cup uncooked brown rice
  • 1 cup vegetable broth
  • 2 cups water
  • 8-oz can tomato sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp coriander (Mexican oregano)
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 Tbsp chipotle chili in adobo, diced well
  • 1 tsp liquid smoke (or smoked paprika)
  • 1 can (15-0z) black beans (drained/rinsed)
  • 1 can (15-oz) fire-roasted diced tomatoes
  • 1 fire-roasted red pepper, chopped
  • 1 can (4-oz) sliced black olives


  • Add everything to slow cooker/crockpot and give it a good stir
  • Cook on high for 4 hours, or low for 6-8 hours
  • Turn crockpot off then add some fresh-squeezed lime juice and cilantro, and give it a good stirring before serving.

Makes 8 heaping 1-cup servings.

I top mine with guacamole, hot sauce and extra cilantro. 

I love my crockpot – dump, stir, and walk away. It doesn’t get much easier than that! Not to mention the many fewer dishes, pots, pans and utensils to clean up afterwards ;)

Bon appetite!



10 thoughts on “Meatless Monday (the Tuesday edition) – Mexican Crockpot Casserole

      • Sine Greg likes it pretty spicy, I think I’d be safe adding the whole can. Whenever I go to Thai or make things for a group, I always have to make it a lot less hot than I’d like.

      • When I know John is going to eat what I’m making, I have to leave the hot stuff out altogether. Thank goodness that’s not too often. He’s perfectly happy with his frozen pizzas and other (crap) stuff ;)

      • Greg will often cook for himself since I hate to cook and I’m vegetarian and he’s not. He’s not anti-vegetable, though.

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