Slow Cooker Enchilada Quinoa Bake
This post may contain affiliate links. Read our disclosure policy.
Slow Cooker Enchilada Quinoa Bake is an easy, fast, and healthy dinner that is packed with flavor! Featuring grains, protein, and veggies, this crock pot Mexican casserole recipe will become an easy family favorite. It’s perfect for weeknight dinners and feeding a crowd—especially on a chilly fall or winter evening.
I have been sharing a LOT of desserts lately. It is Christmas time after all but I figured I should probably throw something in there that’s actually good for you to balance out all the sweets I’ve been sharing. This Slow Cooker Quinoa Enchilada Casserole is incredible easy to prepare and it tastes amazingly delicious!
Slow Cooker Enchilada Quinoa Bake
If you’ve ever made these Quinoa Tacos I shared last year then this slow cooker taco casserole will taste very similar to you. You get all the Tex-Mex flavors paired with nutritious ingredients like quinoa and protein-packed black and pinto beans. There’s just something about Mexican food that is so satisfying.
Vegetarian Crockpot Mexican Casserole
This is a perfectly hearty and filling dish and it’s so flavorful you wouldn’t believe it was vegetarian! You won’t miss the meat in the slightest.
If you do want to add more protein, or if your family consists of meat lovers, you can easily add some ground beef, shredded chicken, ground turkey, or shredded pork (carnitas style would be delicious). I’d recommend using taco seasoning with your meat mixture for even more flavor. You could also use this as a taco casserole recipe and spoon it into corn tortillas for Taco Tuesday, or over tortilla chips with salsa and sour cream to make amazing nachos. It’s so easy to remix Mexican recipes, which I love.
You can also use rice instead of quinoa, but sometimes I like to mix things up and expose my family to a wider variety of foods.
For toppings, lean into your favorite Mexican Flavors. I keep all my favorite toppings in the fridge or pantry just in case!
- Cheddar cheese
- Enchilada sauce
- Green chiles
- Fresh cilantro
- Black olives
- Lime juice
- Corn kernels
- Rotel tomatoes
This is a healthy meal your whole family can agree on and you will love the ease of prep. Do you still have holiday errands to run (I know I have my share)? Or do you have lots of little things you need to catch up on around the house that seems never-ending? Well, this slow cooker casserole will definitely help you out! I love a fast and nutritious meal like this for busy weeknights. You could even prep everything to make this a freezer meal.
Enjoy!
Follow Cooking Classy
Slow Cooker Enchilada Quinoa Bake
Ingredients
- 1 Tbsp canola oil
- 1 1/4 cups chopped yellow onion (1 medium)
- 1 1/4 cups chopped red bell pepper (1 medium)
- 3 cloves garlic, minced
- 1 1/2 cups dry quinoa
- 2 1/4 cups vegetable broth
- 1 (14.5 oz) can tomatoes with green chilies, undrained
- 1 (8 oz) can tomato sauce
- 2 Tbsp chili powder
- 1 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can pinto beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 1/2 cups cheddar or monterey jack, or Mexican blend cheese
For serving
- Diced avocados , diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)
Instructions
- Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.
- Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season wtih salt and pepper to taste.
- Cover and cook on HIGH heat about 2 hours 45 minutes - 3 hours 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it's neither getting soggy or drying out near the edges).
- Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 - 15 minutes longer. Serve warm with desired toppings.
