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Slow Cooker Enchilada Quinoa Bake

A flavorful and healthy slow cooker dish that combines the tastes of enchiladas with nutritious quinoa.

  • Total Time: 195 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 Tbsp canola oil
  • 1 1/4 cups chopped yellow onion
  • 1 1/4 cups chopped red bell pepper
  • 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 cheese
  • Diced avocados (optional)
  • Diced Roma tomatoes (optional)
  • Chopped cilantro (optional)
  • Lime wedges (optional)
  • Chopped green onions (optional)

Instructions

  1. Heat 1 tablespoon of canola oil in a skillet over medium-high heat.
  2. Add 1 1/4 cups of chopped yellow onion and 1 1/4 cups of chopped red bell pepper to the skillet and sauté for about 3 minutes until softened.
  3. Add 3 cloves of minced garlic and sauté for an additional 30 seconds.
  4. Pour the vegetable mixture into your slow cooker.
  5. Stir in 1 1/2 cups of dry quinoa, 2 1/4 cups of vegetable broth, 1 can of undrained tomatoes with green chilies, 1 can of tomato sauce, 2 tablespoons of chili powder, and 1 1/2 teaspoons of ground cumin. Season with salt and pepper to taste.
  6. Cover and cook on HIGH for about 2 hours 45 minutes to 3 hours 15 minutes.
  7. Add 1 1/2 cups of frozen corn, 1 can of drained and rinsed black beans, and 1 can of drained and rinsed pinto beans, and mix well.
  8. Evenly sprinkle 1 1/2 cups of cheddar or Monterey Jack cheese on top. Cover and cook for another 10 to 15 minutes, or until the cheese melts.
  9. Serve warm and add toppings as desired.

Notes

This dish can be customized with your favorite toppings and is great for meal prep.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 180 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 10g
  • Protein: 16g
  • Cholesterol: 30mg

Keywords: slow cooker, quinoa, enchiladas, vegetarian, healthy meal