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
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.
Amanda is a busy mom of 3 running her own business, homeschooling, and managing a household. She creates yummy crockpot recipes to help her spend less time in the kitchen and more time doing what she loves.
Amanda
September 5, 2015 at 8:33 pmThis was really good! Thank you!
Amanda
September 6, 2015 at 8:48 amGlad you liked it! You are welcome! 🙂
Kiley
January 13, 2016 at 11:14 amDo you cook the quinoa prior to putting into the crockpot?
Amanda
January 16, 2016 at 4:51 pmNo I don’t. It cooks in the crockpot. 🙂
Nancy
February 3, 2016 at 5:10 pmIs it suppose to be soupy ? I have not tried it yet but will rate it later.
Amanda
February 6, 2016 at 9:06 amNo when it is finished it is not soupy at all. It’s the consistency of a rice bowl.
Barbara
February 13, 2016 at 7:00 pmThis was delicious! I served with a scoop of sour cream and avocado slices. My kids scooped it up with Fritos. Thank you very much,
Charlotte
March 1, 2016 at 3:38 pmAbsolutely love this recipe! Made it 2 days in a row because my husband loves it, and it’s so easy to make! Thank you 🙂
Sarah Wilkinson
March 6, 2016 at 1:29 pmThis looks great! Do you think you could add ground beef to the mixture?
Amanda
March 16, 2016 at 8:58 pmyes you can! 🙂
Laura
March 20, 2016 at 9:14 pmDoes anyone have the nutrition facts for this meal haha?
Amanda
March 22, 2016 at 6:23 amI don’t but you can try this website https://www.supertracker.usda.gov/myrecipe.aspx
Alyssa
May 15, 2016 at 8:07 amJust 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!
Ashley
May 19, 2016 at 10:22 amDo you drain the diced tomatoes or add the liquid to the crockpot with all the ingredients?
Amanda
May 22, 2016 at 1:34 pmAdd them with the liquid 🙂
Danielle Sullivan
June 25, 2016 at 4:49 pmSo 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!
Kati Hagerty
September 15, 2016 at 4:57 pmThis 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!
Malorie
November 15, 2016 at 9:58 amMade 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!
Barbara
January 17, 2017 at 6:58 pmI make this and the next day use it for taco filling…we love it…
Crystal
February 16, 2017 at 12:20 amI make this several times a year. It freezes amazing which is good since I’m the only vegetarian in my house. Definitely recommend!