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    Home » Recipes

    Crockpot Enchilada Quinoa Recipe

    Published: Aug 16, 2015 · Modified: Apr 25, 2020 · By: Amanda Carlisle · This post may contain affiliate links. · 22 Comments

    142.1K shares
    Jump to Recipe Print Recipe
    Looking for a meal for meatless monday, or just a yummy vegetarian option! Check out this simple and tasty Crockpot Enchilada Quinoa Recipe! It's a winner!

    Looking for a meal for Meatless Monday, or just a yummy vegetarian option! Check out this simple and tasty Crockpot Enchilada Quinoa Recipe! It's a winner!

    Crockpot enchilada quinoa

    I was going through all of the recipes here on Moms With Crockpots last weekend to put together the Month of Crockpot Dinners Menu Plan and realized we were lacking in the vegetarian department. This does not shock me. We eat meat at my house almost every night of the week. My kids are little T-rexes.

    There is a first for everything. I made this Crockpot Enchilada Quinoa for dinner the other night and everyone licked their plates clean, and they were full, happy, and satisfied.

    Crockpot Enchilada Quinoa Ingredients

    This recipe is so simple. There is no meat involved. Really you could make it totally vegan if you don't top it with cheese.  Plus, it is a total pantry meal. I love knowing that if I forgot to get something out for dinner I can grab a few cans out of the pantry and still throw this together!

    Enchilada Quinoa in crockpot

    How to Make Crockpot Enchilada Quinoa

    So into the crockpot went a can of drained and rinsed black beans, a can of drained corn, 2 cans of diced tomatoes (ro-tel would be perfect but I didn't have any), and 1 cup of quinoa mixed with ½ cup water.

    Enchilada Quinoa before cooking in crockpot

    Stir all of that goodness together. Top with a can of enchilada sauce and cook on high for 4-5 hours or low for 8 hours.

    Enchilada Quinoa after cooking in slow cooker

    I am always in awe of how much the quinoa absorbs. My crockpot was full with just 1 cup and all of these ingredients!

    Crockpot Enchilada Quinoa in white bowl on yellow placemat.

    Top with some shredded cheddar cheese or even a dairy-free cheddar cheese (Daiya is the best brand we have found) and serve. This is so filling!  I personally ate the bowl pictured and I am STUFFED! This is the perfect tasty, filling dinner!

    Crockpot Enchilada Quinoa in bowl

    Vegan

    To make this dish vegan just omit the cheese, or use your favorite plant based substitute. We love Daiya Cheese at our house.

    Storing

    Have leftovers? Just store them in an airtight container in the fridge for up to 4 days. Heat and enjoy.

    Crockpot Enchilada Quinoa

    Amanda Carlisle
    Looking for a meal for meatless monday, or just a yummy vegetarian option! Check out this simple and tasty Crockpot Enchilada Quinoa Recipe! It's a winner!
    4.78 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 8 hrs
    Total Time 8 hrs 5 mins
    Course dinner
    Cuisine vegetarian
    Servings 6 Servings
    Calories 319 kcal

    Ingredients
      

    • 1 cup Quinoa
    • ½ cup water
    • 15 oz Black Beans canned; drained and rinsed
    • 15 oz Corn canned; drained
    • 30 oz diced tomatoes Ro-Tel would be perfect
    • 15 oz Enchilada Sauce
    • 1 tablespoon taco seasoning

    Instructions
     

    • Place black beans, corn, & tomatoes in a large 5-7 qt crockpot. In a bowl mix the water with the quinoa and add it to the crockpot. Stir everything in the crockpot together. Top with the enchilada sauce.
    • Cover and cook on high for 4-5 hours or low for 8 hours.
    • Top with shredded cheese if desired.
    • Serve.

    Nutrition

    Calories: 319kcalCarbohydrates: 62gProtein: 15gFat: 3gSaturated Fat: 1gSodium: 666mgPotassium: 832mgFiber: 13gSugar: 11gVitamin A: 864IUVitamin C: 19mgCalcium: 79mgIron: 5mg
    Tried this recipe?Let us know how it was!
    Crockpot Enchilada Quinoa in bowl with spoon.

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    142.1K shares

    Reader Interactions

    Comments

    1. Amanda

      September 05, 2015 at 8:33 pm

      5 stars
      This was really good! Thank you!

      Reply
      • Amanda

        September 06, 2015 at 8:48 am

        Glad you liked it! You are welcome! 🙂

        Reply
    2. Kiley

      January 13, 2016 at 11:14 am

      Do you cook the quinoa prior to putting into the crockpot?

      Reply
      • Amanda

        January 16, 2016 at 4:51 pm

        No I don't. It cooks in the crockpot. 🙂

        Reply
    3. Nancy

      February 03, 2016 at 5:10 pm

      Is it suppose to be soupy ? I have not tried it yet but will rate it later.

      Reply
      • Amanda

        February 06, 2016 at 9:06 am

        No when it is finished it is not soupy at all. It's the consistency of a rice bowl.

        Reply
    4. Barbara

      February 13, 2016 at 7:00 pm

      5 stars
      This was delicious! I served with a scoop of sour cream and avocado slices. My kids scooped it up with Fritos. Thank you very much,

      Reply
    5. Charlotte

      March 01, 2016 at 3:38 pm

      5 stars
      Absolutely love this recipe! Made it 2 days in a row because my husband loves it, and it's so easy to make! Thank you 🙂

      Reply
    6. Sarah Wilkinson

      March 06, 2016 at 1:29 pm

      This looks great! Do you think you could add ground beef to the mixture?

      Reply
      • Amanda

        March 16, 2016 at 8:58 pm

        yes you can! 🙂

        Reply
    7. Laura

      March 20, 2016 at 9:14 pm

      Does anyone have the nutrition facts for this meal haha?

      Reply
      • Amanda

        March 22, 2016 at 6:23 am

        I don't but you can try this website https://www.supertracker.usda.gov/myrecipe.aspx

        Reply
    8. Alyssa

      May 15, 2016 at 8:07 am

      5 stars
      Just made this, and it was good! I did, however, use two ears of fresh corn instead of canned. With fresh corn available, I couldn't in good conscious use canned. And I'm SO glad I did, because without the crunchy kernels, this is a pretty "soft" dish. I also added minced garlic and a small, chopped green bell pepper (wanted more fresh veggies in there)—it was great. I made this mostly to see how it freezes for later. Fingers crossed it goes well, so I can stock my freezer!

      Reply
    9. Ashley

      May 19, 2016 at 10:22 am

      Do you drain the diced tomatoes or add the liquid to the crockpot with all the ingredients?

      Reply
      • Amanda

        May 22, 2016 at 1:34 pm

        Add them with the liquid 🙂

        Reply
    10. Danielle Sullivan

      June 25, 2016 at 4:49 pm

      5 stars
      So so Yummy! Made it for myself as a meal prep and loved it! Also figured out the calories and if anyone was wondering. The recipe says it serves 6 so I just used that to count the calories. It is 255 cals per serving if you split the entire recipe into 6 equal servings!

      Reply
      • Jackie

        October 06, 2020 at 7:19 pm

        5 stars
        What is the serving size ?

        Reply
    11. Kati Hagerty

      September 15, 2016 at 4:57 pm

      5 stars
      This was delicious and oh so simple! My crockpot runs hot so 8 hours was a bit long but don't ruin the recipe. I added black olives and only had one can of Rotel. Served with organic blue corn chips. Would definitely make again!

      Reply
    12. Malorie

      November 15, 2016 at 9:58 am

      5 stars
      Made this recipe and I am now obsessed! I'm not a big Mexican eater, and I'm definitely not a big left over eater, but this recipe is the best! I live alone, so when I made this on Sunday there was a ton extra. I was very sceptical abut how it would reheat, but it tastes just as good leftover as it does straight from the slow cooker! I will be making this recipe regularly because I could just eat it all the time. Plus, it is vegetarian, protein-packed, and healthy. Thanks!

      Reply
    13. Barbara

      January 17, 2017 at 6:58 pm

      I make this and the next day use it for taco filling...we love it...

      Reply
    14. Crystal

      February 16, 2017 at 12:20 am

      5 stars
      I make this several times a year. It freezes amazing which is good since I'm the only vegetarian in my house. Definitely recommend!

      Reply
    15. Leslie

      May 14, 2020 at 7:20 pm

      5 stars
      So easy and super delicious! I added some avocado chunks on top!

      Reply

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    Amanda Carlisle, Owner

    Welcome!

    Hey I am Amanda. Mom to 3 wonderful kids & lots of furbabies and wife to my hubby David for 20 years (gosh that makes me sound old). In our house we love to get outside, have family fun, and enjoy all life has to offer. It is even better when dinner is in the crockpot.

    Learn more about me →

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