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!
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. 😉 That is why it surprised me when I made this Crockpot Enchilada Quinoa and everyone licked their plates clean and went off full as a tick.
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!
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 1/2 cup water.
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.
I am always in awe of how much the quinoa absorbs. My crockpot was full with just 1 cup and all of these ingredients!
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
Prep
Cook
Total
Yield 6 Servings
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!
Ingredients
- 1 cup Quinoa
- 1/2 cup water
- 1 - 15 oz Can of Black Beans, drained and rinsed
- 1 - 15 oz Can of Corn, drained
- 2 - 15 oz Cans of diced tomatoes (Ro-Tel would be perfect)
- 1 - 15 oz Can of Enchilada Sauce
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.
Courses dinner
Cuisine vegetarian
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Crock Pot Rice Pudding
This was really good! Thank you!
Glad you liked it! You are welcome! 🙂
Do you cook the quinoa prior to putting into the crockpot?
No I don’t. It cooks in the crockpot. 🙂
Is it suppose to be soupy ? I have not tried it yet but will rate it later.
No when it is finished it is not soupy at all. It’s the consistency of a rice bowl.
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,
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 🙂
This looks great! Do you think you could add ground beef to the mixture?
yes you can! 🙂
Does anyone have the nutrition facts for this meal haha?
I don’t but you can try this website https://www.supertracker.usda.gov/myrecipe.aspx
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!
Do you drain the diced tomatoes or add the liquid to the crockpot with all the ingredients?
Add them with the liquid 🙂
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!
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!
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!
I make this and the next day use it for taco filling…we love it…
I make this several times a year. It freezes amazing which is good since I’m the only vegetarian in my house. Definitely recommend!