Slow Cooker Enchilada Quinoa Bake

12.16.2014

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!

Enjoy!

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Slow Cooker Enchilada Quinoa Bake

5 from 1 vote

Yield: About 7 - 8 servings

Ingredients

  • 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)

Instructions

  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

85 comments

  • 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

  • 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

  • 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

  • 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

  • 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

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

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

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