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.

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!

5 from 16 votes Review Recipe

Slow Cooker Enchilada Quinoa Bake

This easy and delicious slow cooker Enchilada quinoa bake is not only healthy but packed full of flavor.

Servings: 6 servings

Prep10 minutesCook3 hoursReady in: 3 hours 10 minutes

Ingredients1 Tbsp canola oil1 1/4 cups chopped yellow onion (1 medium)1 1/4 cups chopped red bell pepper (1 medium)3 cloves garlic, minced1 1/2 cups dry quinoa2 1/4 cups vegetable broth1 (14.5 oz) can tomatoes with green chilies, undrained1 (8 oz) can tomato sauce2 Tbsp chili powder1 1/2 tsp ground cuminSalt and freshly ground black pepper, to taste1 (14.5 oz) can black beans, drained and rinsed1 (14.5 oz) can pinto beans, drained and rinsed1 1/2 cups frozen corn1 1/2 cups cheddar or monterey jack, or Mexican blend cheeseFor servingDiced avocados , diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)

InstructionsHeat 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.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).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.

Nutrition Facts Slow Cooker Enchilada Quinoa Bake

	Amount Per Serving

Calories 519 Calories from Fat 144

% Daily Value*

Fat 16g25%Saturated Fat 6g38%Cholesterol 29mg10%Sodium 1218mg53%Potassium 1295mg37%Carbohydrates 74g25%Fiber 16g67%Sugar 9g10%Protein 24g48% Vitamin A 2545IU51%Vitamin C 56.8mg69%Calcium 334mg33%Iron 7mg39% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Main CourseCuisine: Tex-MexKeyword: enchilada bake, slow cooker dinner Author: Jaclyn

5 from 16 votes

Review Recipe

Nutrition Facts Slow Cooker Enchilada Quinoa Bake

	Amount Per Serving

Calories 519 Calories from Fat 144

% Daily Value*

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Slow Cooker Enchilada Quinoa Bake

	Amount Per Serving

Calories 519 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Cholesterol 29mg10%

Sodium 1218mg53%

Potassium 1295mg37%

Carbohydrates 74g25%

Fiber 16g67%

Sugar 9g10%

Protein 24g48%

Vitamin A 2545IU51%

Vitamin C 56.8mg69%

Calcium 334mg33%

Iron 7mg39%

Percent Daily Values are based on a 2000 calorie diet.

Course: Main CourseCuisine: Tex-MexKeyword: enchilada bake, slow cooker dinner

Author: Jaclyn

Slow Cooker Enchilada Quinoa Bake#

Slow Cooker Enchilada Quinoa Bake