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Crockpot Enchilada Quinoa 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!

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 1/2 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

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!
Print Recipe
Prep Time:5 mins
Cook Time:8 hrs
Total Time:8 hrs 5 mins

Ingredients

  • 1 cup Quinoa
  • 1/2 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 tablespoons 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: 319kcal | Carbohydrates: 62g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Sodium: 666mg | Potassium: 832mg | Fiber: 13g | Sugar: 11g | Vitamin A: 864IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 5mg
Servings: 6 Servings
Calories: 319kcal
Author: Amanda Carlisle
Crockpot Enchilada Quinoa in bowl with spoon.

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22 Comments

  1. 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,

  2. 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 πŸ™‚

  3. 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)β€”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!

  4. 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!

  5. 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!

  6. 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!

  7. 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!

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