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!
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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!
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
- 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
- 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.
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!
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
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Slow Cooker Quinoa Enchilada Casserole
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
Angie says
I made this tonight & the whole family enjoyed it! I made brown rice to serve it over. Quick & easy to put together!