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    Home » Vegetarian Recipes

    Slow Cooker Quinoa Enchilada Casserole

    Lindsay Moe

    2320 shares

    Quinoa enchilada casserole made easy by cooking it in the slow cooker. It’s a healthy vegetarian dinner that takes just minutes to put together!

    close up image of quinoa enchilada in white bowl with utensil inside and blue dish cloth nearby
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    I see you out there, looking for more vegetarian slow cooker recipes. I’m happy to let you know I’ve created one that is healthy, tasty, and oh so easy!

    We all know crockpot recipes can make dinner time a breeze, but it can be difficult to find vegetarian recipes to make in the slow cooker that aren’t soup. Don’t get me wrong, I love a good soup, but sometimes you want something a little heartier!

    (On a side note, do you call it a slow cooker or a crockpot? I think it’s regional!)

    One of the great things about slow cooker recipes is that you can pretty much dump your ingredients in and walk away for a few hours. They’re awesome for busy work days or evenings when you might be at a sports event or other family activity. Also, if your kids can use a can opener, they can make this recipe no chopping required!

    close up image of quinoa enchilada in white bowl with fork scooping out casserole

    This casserole has the added bonus of being made from healthy, plant based ingredients like quinoa and black beans. This gives the dish lots of protein to help you stay full longer!

    While this recipe isn’t exactly like enchiladas, it has all the same flavors thanks to the enchilada sauce and you can add all the same fun toppings like sour cream, avocado, and cilantro.

    Ingredients

    image of ingredients for quinoa enchilada casserole
    • Black beans
    • Diced tomatoes
    • Corn
    • Diced green chiles
    • Enchilada sauce
    • Quinoa
    • Vegetable broth
    • Chipotle pepper with adobo
    • Chili powder
    • Cumin
    • Salt
    • Cheddar jack cheese

    How to make slow cooker quinoa enchilada casserole

    1. Pour all ingredients except cheese and toppings into the slow cooker.
    2. Stir, cover, and set on high for 3 hours.
    3. Add the cheese on top, cover, and let sit until the cheese is melted, 10-15 minutes.
    4. Serve topped with avocado, sour cream, cilantro, and a squeeze of lime juice.

    Top tips and questions

    Can I make quinoa enchilada casserole in the instant pot?

    I tried this recipe in the instant pot and received a burn warning. It may help to add a little extra water, but until I test this further I cannot recommend making this in the instant pot.

    I actually own the Instant Pot Duo (affiliate link), which can work as both a pressure cooker and a slow cooker. I love it because instead of needing space for two large kitchen appliances, I just have one that will do double duty!

    image of two white bowls with quinoa enchilada casserole

    Can I freeze quinoa casserole?

    You can freeze quinoa enchilada casserole. After cooking, allow the casserole to cool for at least 30 minutes. Transfer to a freezer safe container and freeze for up to 3 months.

    I like to freeze individual servings so I can grab and go for lunch. This is easy to do with zip top freezer bags or store bought meal prep containers.

    How to rinse quinoa

    I recommend rinsing the quinoa before adding to the crockpot to remove any bitter taste. To do this, add your quinoa to a fine mesh sieve and run under cool water for 2 minutes. Let it drain, then add it to the crockpot.

    Serving suggestion

    I love scooping this up with hearty tortilla chips like these Food Should Taste Good Sweet Potato Tortilla Chips. It is also delicious on it’s own, but I think it’s fun to make it more like a dip!

    Tips for customizing

    • Meat eaters can add their own cooked, shredded chicken to the bowl when serving
    • Leave off the sour cream and cheese or use vegan versions to make this a vegan enchilada casserole
    • Top with sliced or diced jalapeños for extra spice and crunch
    • Garnish with sour cream, avocado, cilantro, and a squeeze of lime juice
    • Increase the chili powder to make it spicier

    More quinoa main dish recipes

    • Italian Quinoa Casserole
    • Crispy Quinoa Bake
    • Broccoli Quinoa Casserole
    • Warm Kale and Quinoa Salad
    • Quinoa Taco Salad
    • Vegetarian Quinoa White Chili
    • Vegetarian Stuffed Poblano Peppers
    image of two bowls of quinoa enchilada with silverware in bowls

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    featured image of quinoa enchilada in white bowl with fork inside

    Slow Cooker Quinoa Enchilada Casserole

    A vegetarian crockpot quinoa casserole flavored with enchilada sauce and spices and loaded with protein.
    5 from 3 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 3 hours 15 minutes
    Total Time: 3 hours 25 minutes
    Servings: 4
    Calories: 549kcal
    Author: Lindsay Moe

    Ingredients

    • 15 ounces canned black beans, rinsed and drained
    • 14 ounces diced tomatoes
    • 11 ounces canned corn, drained
    • 10 ounces enchilada sauce
    • 1 cup quinoa, rinsed and drained
    • 1 cup vegetable broth
    • 1 chipotle pepper, seeds removed
    • 1 tablespoon adobo, from the chipotle pepper can
    • ½ teaspoon chili powder
    • ½ teaspoon cumin
    • ½ teaspoon coarse kosher salt
    • 1 ½ cups cheddar jack cheese
    • Avocado, optional
    • Sour cream, optional
    • Cilantro, optional
    • Lime wedges, optional

    Instructions

    • Pour all ingredients except cheese and toppings into the slow cooker.
    • Stir, cover, and set on high for 3 hours.
    • Add the cheese on top, cover, and let sit until the cheese is melted, 10-15 minutes.
    • Serve topped with avocado, sour cream, cilantro, and a squeeze of lime juice.

    Notes

    Tips for customizing

    • Meat eaters can add their own cooked, shredded chicken to the bowl when serving
    • Leave off the sour cream and cheese or use vegan versions to make this a vegan enchilada casserole
    • Top with sliced or diced jalapeños for extra spice and crunch
    • Garnish with sour cream, avocado, cilantro, and a squeeze of lime juice
    • Increase the chili powder to make it spicier

    Nutrition

    Calories: 549kcal | Carbohydrates: 68g | Protein: 27g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 2861mg | Potassium: 885mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1213IU | Vitamin C: 15mg | Calcium: 399mg | Iron: 6mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Angie says

      November 12, 2020 at 7:50 pm

      5 stars
      I made this tonight & the whole family enjoyed it! I made brown rice to serve it over. Quick & easy to put together!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    2320 shares