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Slow Cooker Quinoa Enchilada Casserole
A vegetarian crockpot quinoa casserole flavored with enchilada sauce and spices and loaded with protein.
Course
Main Dish
Cuisine
Mexican
Keyword
crockpot, recipe, vegetarian
Prep Time
10
minutes
minutes
Cook Time
3
hours
hours
15
minutes
minutes
Total Time
3
hours
hours
25
minutes
minutes
Servings
4
Calories
549
kcal
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:
549
kcal
|
Carbohydrates:
68
g
|
Protein:
27
g
|
Fat:
19
g
|
Saturated Fat:
10
g
|
Cholesterol:
44
mg
|
Sodium:
2861
mg
|
Potassium:
885
mg
|
Fiber:
13
g
|
Sugar:
9
g
|
Vitamin A:
1213
IU
|
Vitamin C:
15
mg
|
Calcium:
399
mg
|
Iron:
6
mg