Slow Cooker Enchilada Quinoa Bake


I have been sharing a LOT of desserts lately. It is Christmas time after all but I figured I should probably throw something in there that’s actually good for you to balance out all the sweets I’ve been sharing. This Slow Cooker Quinoa Enchilada Casserole is incredible easy to prepare and it tastes amazingly delicious! If you’ve ever made these Quinoa Tacos I shared last year then this slow cooker meal will taste very similar to you. You get all the Tex Mex flavors paired with nutritious quinoa and protein packed black and pinto beans. This is a perfectly hearty and filling meal and it’s so flavorful you wouldn’t believe it was vegetarian! You won’t miss the meat in the slightest.

Slow Cooker Quinoa Enchilada Bake | Cooking Classy

This is a healthy meal your whole family can agree on and you will love the ease of prep. Do you still have holiday errands to run (I know I have my share)? Or do you have lots of little things you need to catch up on around the house that seem never ending? Well this slow cooker meal will definitely help you out!



Slow Cooker Quinoa Enchilada Bake | Cooking Classy


Slow Cooker Enchilada Quinoa Bake

5 from 1 vote

Yield: About 7 - 8 servings


  • 1 Tbsp canola oil
  • 1 1/4 cups chopped yellow onion (1 medium)
  • 1 1/4 cups chopped red bell pepper (1 medium)
  • 3 cloves garlic , minced
  • 1 1/2 cups dry quinoa
  • 2 1/4 cups vegetable broth
  • 1 (14.5 oz) can tomatoes with green chilies, undrained
  • 1 (8 oz) can tomato sauce
  • 2 Tbsp chili powder
  • 1 1/2 tsp ground cumin
  • Salt and freshly ground black pepper , to taste
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can pinto beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 1/2 cups cheddar or monterey jack , or Mexican blend cheese

For serving

  • Diced avocados , diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)


  1. Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.
  2. Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season wtih salt and pepper to taste. Cover and cook on HIGH heat about 2 hours 45 minutes - 3 hours 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it's neither getting soggy or drying out near the edges).
  3. Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 - 15 minutes longer. Serve warm with desired toppings.
  4. Recipe source: inspired by Chelsea's Messy Apron and Damn Delicious

Slow Cooker Quinoa Enchilada Bake | Cooking ClassySlow Cooker Quinoa Enchilada Bake | Cooking ClassySlow Cooker Quinoa Enchilada Bake | Cooking Classy


  • Leslie: This looks tasty! December 16, 2014 at 11:57am Reply

  • Joyce: Would be great if you could add the small pic of the dish to the recipe print-out. December 16, 2014 at 2:30pm Reply

    • May: I know nothing about cooking, but I easily made this and my family found it REALLY delicious! I was wondering why you didn’t throw the beans in at the beginning with everything else- will it dry them out? I couldn’t tell when I made mine and accidentally put the beans in at the start… April 19, 2016 at 7:28pm Reply

  • Maria Tiramisu: Great idea! I love the vibrant colors in the photos. December 16, 2014 at 3:02pm Reply

  • Sarah @ bonjoursucre: That looks healthy and delicious! Thanks for sharing the recipe. A great recipe for offsetting the large amounts of cookies and chocolate. December 16, 2014 at 8:46pm Reply

  • Anna @ Crunchy Creamy Sweet: We love quinoa bakes! This slow cooker version would be perfect after a long day of Christmas shopping! December 18, 2014 at 8:14am Reply

  • Kolleen: Is a three qt slow cooker large enough to make this recipe? January 3, 2015 at 5:30pm Reply

    • Jaclyn: I would probably use a four quart or larger, but you could just cut the size of the recipe to fit in a 3 quart. January 29, 2015 at 9:30pm Reply

  • Sue Hopkins: This was super spicy. I am wondering if the chili powder was correct amount was correct. I am going to try again and only use 2 teaspoons of chili powder. To spicy for the kids. January 4, 2015 at 5:40pm Reply

    • Jaclyn: Yes that is the correct amount, generally chili powder isn’t very spicy so it could be the brand you have. January 29, 2015 at 9:32pm Reply

      • Loren Montespino: Is it possible the poster used chile powder instead of chili powder? ChilE powder is made from pure ground hot chiles. ChilI powder has cumin, paprika and oregano, and sometimes other things, in it also. ChilE powder is or can be super HOT while chilI powder is quite mild. An inexperienced cook might not know the difference and make that mistake, especially if buying bulk spices… January 14, 2016 at 2:46am Reply

      • Melinda: If you got the Original tomatoes with green chili’s it will be SPICY. You have to get the mild version. I learned this the hard way. I thought since my family like spicy we could do the original. We almost couldn’t even eat the recipe I made! (not this one) September 19, 2016 at 1:15pm Reply

        • Jaclyn: I was just noticing that at the store too that there are now some with hot and some with mild. Thanks for the reminder! September 19, 2016 at 6:02pm Reply

    • Nicole: It could be the chilies with the tomatoes… I know my LO doesn’t like those. January 14, 2016 at 6:52am Reply

  • Charlotte: I really enjoyed this recipe! it has a great amount of spice to it and is super filling! I will have no problem eating it every day this week! January 4, 2015 at 6:53pm Reply

    • Jaclyn: Thanks for your review Charlotte! I’m so glad you liked it! January 4, 2015 at 7:28pm Reply

  • Vicky Manrique: Hola from Argentina Jaclyn! few days ago I was searching new recipe ingoogle and I found your page..I like it! Today was cooking this menu..really healthy! Love it! Now I put your page in my favorite! January 6, 2015 at 12:47pm Reply

  • Allysun: I’m not sure if the brand of chili powder I used had extra kick but it’s was horribly hot. I like spicy food but this was too much and swallowed the rest of the flavors up. I would probably start with less spice then adjust. Otherwise, very tasty and a great way to use quinoa. January 7, 2015 at 5:45pm Reply

    • Jaclyn: It was likely the brand/type of chili powder you used, sorry you found it to be too spicy though! Glad you liked it otherwise :)! January 7, 2015 at 9:05pm Reply

  • Natasha: Can this be done on low for 6hrs? January 7, 2015 at 10:50pm Reply

    • Jaclyn: I think that should be fine. January 15, 2015 at 9:15pm Reply

    • Anna: No, don’t do it. I tried it and it came out gross and soggy. December 18, 2017 at 6:02pm Reply

  • Tiffany@CremedelaCrumb: Ha! Just saw this on Pinterest and had to come drool – I posted slow cooker enchilada quinoa right after Christmas, you beat me to it!! Amazing dish though, I’m addicted – I’ll have to try yours now and compare!! :) January 10, 2015 at 9:27pm Reply

  • Amber: Could I cook this on low as well? If so, for how long? I’d actually like it to take longer to cook! :-) January 14, 2015 at 10:29am Reply

    • Jaclyn: That should be okay and my guess is that it would be double the time on low. Hope you love it! January 14, 2015 at 5:46pm Reply

  • katie: Do you have the nutrition facts for this recipe? January 17, 2015 at 9:43am Reply

    • Sherry: I would like to know this also! January 13, 2016 at 6:54am Reply

      • Jaclyn: I’m sorry, I don’t have that info. January 14, 2016 at 1:44pm Reply

  • Kate: This looks fantastic! Question: I have ground turkey that needs to be cooked. Any idea on how I could incorporate that into this? January 18, 2015 at 3:55pm Reply

    • Chris: I would take the ground Turkey with taco seasoning and add it (cooked ) with the rest of the stuff at end of the recipe January 18, 2016 at 5:41am Reply

  • Slow cooker enchilada quinoa bake – Randi with an "i": […] stumbled across this recipe on Pinterest and decided to give it a try. I always get really thrilled when the delicious-looking recipes that […] January 19, 2015 at 10:06am Reply

  • Randi: I tried this (with a few minor modifications) and it was fantastic. Thank you!
    Randi January 21, 2015 at 6:41am Reply

    • Jaclyn: I’m so glad you enjoyed it! Thanks for sharing! January 21, 2015 at 11:27am Reply

  • Ashley: Think it would be ok to uae beef broth? Trying not to make a special trip out with the kids. Thanx January 22, 2015 at 8:57pm Reply

    • Jaclyn: I think that would be fine, it will just have that light beefy flavor too it, which I do love in enchiladas. January 23, 2015 at 12:55pm Reply

      • Donna: I used chicken stock as I had an open one in the fridge that needed to be used. January 3, 2016 at 5:27pm Reply

  • Virginia: Is there a time limit on low? If I will be at work longer than three hours. Can I do on low for 6 hours January 23, 2015 at 6:50am Reply

    • Jaclyn: I cant say for sure what exact time on low would be but I’d imagine about 6 hours. January 23, 2015 at 12:53pm Reply

  • Karen Brown: Looks yummy! What would you serve this with? January 25, 2015 at 10:54am Reply

    • Jaclyn: I actually didn’t serve anything with it because it’s kind of just one of those all in one meals where you get your grains, veggies, and protein. If you’d like though you can serve it up in taco shells for a more traditional enchilada. January 25, 2015 at 4:31pm Reply

  • Ruth f.: My daughters and I made this, it was so good. We had a lot left over, so we used it to make nachos. They were awesome. January 25, 2015 at 3:44pm Reply

    • Jaclyn: I’m so happy to hear you liked it! It sounds amazing on nachos! January 25, 2015 at 4:27pm Reply

  • Nicole: I have some red quinoa on hand, do you think that would work as well? I prefer the white, but the store was out :( January 30, 2015 at 10:19am Reply

    • Jaclyn: I’ve actually never tried red on it’s own yet only in blends? If it has a similar flavor then I think you’d be just fine. February 5, 2015 at 6:25pm Reply

  • Jesse: Do you think I could I use dry beans instead of the canned kind? February 1, 2015 at 1:14pm Reply

    • Jaclyn: I probably wouldn’t recommend it for this recipe because they wouldn’t have enough time to cook and become tender, but if you want to soak and cook them first then add them that would definitely work. February 5, 2015 at 6:11pm Reply

  • Tami: Absolutely delicious and extremely easy. I plan to add this to my regular cooking rotation. I added jalapeños at the beginning and I thought the spice was just right when finished. I made it vegan at the end by using Daiya cheddar. Thanks for sharing! February 1, 2015 at 7:49pm Reply

    • Jaclyn: I’m glad you liked it! Love the jalepano addition! February 2, 2015 at 1:09pm Reply

  • JEANIE: Do I need to do anything with the Quinoa before putting it into the crock pot? February 2, 2015 at 11:13am Reply

    • Jaclyn: No, unless it’s not the pre-rinsed kind which I believe they nearly all are now. February 5, 2015 at 5:49pm Reply

  • kathy: I cooked this last nite. I think the qionoa were over done. Do you ha e to cook them together. I think next tile I would cook them on the side and add when I am.ready to.eqt
    Maybe I did something wrong. But I love the taste. The next day I took it to work and it was not as juicy. But thanks for the recipe. It was great will change somethings up on it. But thankyou I loved it.. March 9, 2015 at 11:37am Reply

    • Jaclyn: Glad you liked it! Thanks for your feedback, maybe next time try cooking it 30 minutes less or so and add less liquids if it came out too wet. April 7, 2015 at 11:04pm Reply

  • D: I cannot wait to try this recipe! after reading all of the comments I know it will be astounding. March 9, 2015 at 2:00pm Reply

  • Jazzmin Cunningham: Do you have any suggestions on what temperature and how long to bake if done in the oven instead of a slow cooker? I’m gone from home 9 hours on a weekday and would love to bake this in the oven since 9 hours is well over the suggested 3 hours in the slow cooker. March 12, 2015 at 2:45pm Reply

    • Jaclyn: I imagine it would take about 25 – 30 minutes at 350. Hope you love it! March 15, 2015 at 2:46pm Reply

  • Joy: Yummy, yummy, yummy!!! Made this tonight and it was a huge hit. Didn’t have a bell pepper, so I added a jalepeno. Also didn’t have pinto beans, so i doubled up on the black beans and it was deeeeeelish!! Thanks so much for posting this! March 12, 2015 at 7:38pm Reply

    • Jaclyn: Thanks for your review Joy! I’m so glad you liked it! March 15, 2015 at 1:32pm Reply

  • tiffany: do I add the beans AFTER 2:45? *new to slow cooking* March 16, 2015 at 6:30pm Reply

  • Penny: I tried this today and it was great! My husband even liked it and he is pretty picky. Thank you! April 19, 2015 at 5:12pm Reply

  • Chantel: This recipe looks delicious! As I am only cooking for my husband and I, I know there will be lots of leftovers. Any idea of this will freeze well? May 26, 2015 at 9:48am Reply

    • Maureen van der Byl: Hi Jaclyn – I would like to make this as it looks delish, you have not answered Chantel as to whether it would freeze well??Please as it also just my husband and myself and I know he likes spicy food. July 9, 2016 at 2:16am Reply

      • Jaclyn: I imagine it would but I haven’t tested so I can’t say for sure, sorry! July 9, 2016 at 11:50pm Reply

  • Monica: Hi! I think I’m going to make this tomorrow for supper. Can I not add in the corn and beans at the beginning? Then had the cheese on top at the end? October 14, 2015 at 5:46pm Reply

    • Jaclyn: I wouldn’t recommend it because they’ll likely soften too much if added at the beginning and they’ll just be mushy. October 19, 2015 at 11:02pm Reply

    • Liza: Monica, did you try this? I was wondering the same thing. I have made other slow cooker recipes adding beans at the beginning that have come out delicious. Thanks for the recipe! Excited to try this. January 18, 2016 at 8:36pm Reply

  • RamonaRmm: Could I bake this in the oven And for how long @ what temp.?? October 28, 2015 at 6:15pm Reply

  • Lynn Downie: Ok. New to vegetarian cooking so this is going to be my first attempt at quinoa. We love Mexican and spicy and slow cooker so I am hoping it is love at first bite! January 10, 2016 at 11:16am Reply

  • Joanne: does the corn go in frozen? Entertaining friends Saturday evening and will have two crockpots plugged in!! My vegetarian friend has finally given me the excuse I need to make this dish…
    thanks January 28, 2016 at 9:28pm Reply

  • Darcy: Do you have the nutrition values for this meal? I would love to know the calorie count. Thanks! February 7, 2016 at 7:41am Reply

  • Edith: Just made this tonight and it was absolutely fabulous! February 11, 2016 at 3:52pm Reply

  • Katie: First of all, I LOVE this recipe. I have made 5+ times and it’s delicious every time. I was curious about the calories, and I see others are too, so I scanned all the ingredients I used into the recipe nutrition calculator on the “my fitness pal” app.. I had mostly “Full Circle” brand products, like the beans and broth so using that brand will be closest to my results! So, here it is:

    Per serving (out of 8 servings):

    Calories: 365
    Fat: 9.8g
    Saturated fat: 4.4g
    Poly + monounsaturated fats: 2.3g
    Cholesterol: 23mg
    Sodium: 648mg
    Potassium: 217mg
    Fiber: 11g
    Sugars: 6.6g
    Protein 17g
    Vit. A: 20%
    Vit. C: 35%
    Calcium: 253%
    Iron: 18% February 15, 2016 at 12:40pm Reply

    • Ann Marie Leitner: How much did you consider a serving? 1 cup? April 5, 2017 at 12:50pm Reply

  • John Melland: That sounds easy and I love enchiladas. Going to give a try this week! :) Thank you. February 29, 2016 at 7:57pm Reply

  • Valerie: I love that this meal is made in the slow cooker – so easy for a weeknight meal.

    Thanks for sharing a great recipe. May 15, 2016 at 6:19pm Reply

  • K: I can’t wait to try this recipe. What are your thoughts on making it a freezer meal? What would you recommend or not recommend about freezing? Such as: would you recommend doing the precooking of the peepers and then freeze it all? Would you cook it all then freeze? Would you not recommend freezing this dish at all? Thanks so much! June 10, 2016 at 10:07am Reply

  • Aubrie: Just a tip, if you use dried beans (soaked), don’t wait to put them in! You’ll be cooking it all night… Throw them in with the rest of the ingredients at the start :) or, boil them separately and add toward the end once soft. October 1, 2016 at 12:13am Reply

  • Ann: I made this last night and I am very happy. This is a great dish, with lots of flavor. Thanks for the recipe. November 8, 2016 at 12:42pm Reply

    • Jaclyn: I’m glad you liked it Ann! Thanks for your comment! November 8, 2016 at 10:23pm Reply

  • Brittany: Hi! I am making this today- it’s in the crockpot as we speak! Was just curious, I know the recipe yields 7-8 servings, but how much is a serving? A cup? 1.5 cups? Counting calories and need to know Thanks! April 10, 2017 at 9:26am Reply

    • Jaclyn: Sorry I don’t have the measurement per serving. April 10, 2017 at 9:28pm Reply

  • Cathy: Hi! I am a big time lover of crockpot meals…however my crockpot is packed away as Im currently in the process of moving. Can this be made stovetop? I’m going to try it but was wondering if you had any pointers before I attempted it.
    TIA!!! August 3, 2017 at 2:11pm Reply

  • Carlee Hebert: This looks amazing!! College is starting next week for me so I need something healthy and easy like this! Thanks!! August 21, 2017 at 7:04am Reply

  • VARSHA’s KITCHEN: it looks so beautiful….nice recipe May 18, 2018 at 7:33am Reply

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