This healthy Slow Cooker Quinoa Enchilada Casserole takes only 15 minutes of prep, then add it all into the slow cooker! It’s filling, serves lots of leftover and is bursting with flavour!

 

This healthy Slow Cooker Quinoa Enchilada Casserole takes only 15 minutes of prep, then add it all into the slow cooker! It's filling, serves lots of leftover and is bursting with flavour! via https://jessicainthekitchen.com Am I the only one ready to jump on a permanent blanket, with a glass of apple cider, and to eat all the comfort foods for this season?! Even though it’s been a steady 86 degree F weather, I’ll still be getting on board and eating all the comfort food. Making this Slow Cooker Quinoa Enchilada Casserole truly brought back some amazing memories from past holiday seasons that we’ve made it. I can’t believe I haven’t shared it here before, but it would be criminal to let another holiday season pass and not let you indulge in this divine dish.

Get ready for comfort heaven, friends.

This healthy Slow Cooker Quinoa Enchilada Casserole takes only 15 minutes of prep, then add it all into the slow cooker! It's filling, serves lots of leftover and is bursting with flavour! via https://jessicainthekitchen.com

When I first became vegetarian, I delved a bit directly into everything slow cooker/crockpot. It’s kind of funny that I never used it before becoming vegetarian, since it has served me so well. I quickly learned that pretty much everything tastes better once it’s been cooking away for hours, and this Quinoa Enchilada Casserole is no exception.

This healthy Slow Cooker Quinoa Enchilada Casserole takes only 15 minutes of prep, then add it all into the slow cooker! It's filling, serves lots of leftover and is bursting with flavour! via https://jessicainthekitchen.com

Like I mentioned, we’ve been making this for years. It is so many things, but mainly:

  • healthy
  • so filling
  • perfect for cooking for crowds in general, especially during this holiday season
  • comfort food heaven
  • loaded with protein, fibre, and lots of wholesome vegetables

This healthy Slow Cooker Quinoa Enchilada Casserole takes only 15 minutes of prep, then add it all into the slow cooker! It's filling, serves lots of leftover and is bursting with flavour! via https://jessicainthekitchen.com

The mix of Mexican-esque flavours really create the perfect meal that’ll make your whole house smell amazing too. I switched it up from how we usually make this to include some enchilada sauce and lime to pump up the flavours. If you haven’t noticed, I am a lime OBSESSED girl. It brings up all the hidden flavours in dishes. Trust me when I say it is a necessity to use here.

My favourite ingredient in this quinoa enchilada casserole/bake is definitely the quinoa. It adds so much fibre, and really brings the whole dish literally together. As if things couldn’t get better, some vegan sour cream is like a dollop of heaven on top of this. If you’re not vegan, you can use regular cheese and sour cream, so this recipe suits everyone.

This healthy Slow Cooker Quinoa Enchilada Casserole takes only 15 minutes of prep, then add it all into the slow cooker! It's filling, serves lots of leftover and is bursting with flavour! via https://jessicainthekitchen.com

Get ready for your family, kids, and friends “casually passing by” to ask for seconds of this. By the way, you can freeze this too! Get comfy, eat up, and enjoy friends.

This healthy Slow Cooker Quinoa Enchilada Casserole takes only 15 minutes of prep, then add it all into the slow cooker! It's filling, serves lots of leftover and is bursting with flavour! via https://jessicainthekitchen.com

WATCH THE VIDEO TO SEE HOW IT’S MADE:

This healthy Slow Cooker Quinoa Enchilada Casserole takes only 15 minutes of prep, then add it all into the slow cooker! It's filling, serves lots of leftover and is bursting with flavour! via https://jessicainthekitchen.com
This healthy Slow Cooker Quinoa Enchilada Casserole takes only 15 of prep, then add it all into the slow cooker! It's filling, serves lots of leftover and is bursting with flavour! via https://jessicainthekitchen.com

Slow Cooker Quinoa Enchilada Casserole

by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 6 servings
Course Dinner
Keyword Dairy Free, Egg Free, Gluten Free, Nut Free, Soy Free, vegan, Vegetarian
Ingredients
  • 2 ¼ cups 540ml vegetable broth
  • 1 ½ cups 270g uncooked quinoa
  • 15 oz 425g can black beans, drained and rinsed
  • 15 oz 418g can corn kernels, drained and rinsed
  • 14.5 oz 411g can diced tomatoes, about 2 cups (do not drain)
  • 1 cup enchilada sauce 150ml
  • ¾ cup roughly 100g chopped green bell pepper
  • ¾ cup roughly 100g chopped red bell pepper
  • 1 medium onion chopped OR ½ large red onion (100g)
  • 5 cloves garlic minced
  • 1 tablespoon chili powder or chipotle powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons cumin powder
  • juice of 1 large lime about 1 ½ tablespoons
  • 1 ¼ cups vegan mozzarella cheese shreds or a mix if you like
  • TO GARNISH: chopped parsley chopped tomatoes, vegan sour cream
Instructions

Instructions

  • Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.
  • Set the slow cooker to HIGH for 2 to 2 ½ hours. I've made it both ways, and it just depends on your individual slow cooker.
  • When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.
  • When the casserole is ready, serve with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!
NOTES
Notes
This quinoa enchilada casserole lasts in the fridge for a week. You can freeze it very easily in an air-tight Tupperware container.
Link to vegan sour cream
If you’re not vegan, yes you can use substitutes for the sour cream and the cheese!
by Jessica

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27 comments

  1. Bev says:

    5 stars
    Hi Jessica
    Just want you to know that I LOVE this recipe! As a meat eater for more than 50 years, and now a ‘2 yr old “ pescatarian, but mostly vegetarian, I am still discovering new recipes and ways to cook without meat. This is one of the BEST vegan dishes I have made and, it is so good, even my meat eating family loves it! I could see myself using this casserole in the morning with an egg dish or in the afternoon over a salad- hmm, now if I can just figure out how to add it to a dessert dish ;o)

    Thank you for sharing this recipe. I can’t wait to try some of your other recipes as well! Keep up the great work!

    Bev

    • Jessica says:

      Hi Bev I’m so happy that I was able to help you along your journey! Thank you so much for reading and I’m here for any questions that you might have!

  2. Emma says:

    5 stars
    This recipe is awesome! I didn’t even follow the recipe exactly – I don’t really care for peppers so I used a can of chick peas in their place, I hadn’t realized my garlic had gone bad so I used 2 tsp garlic powder instead of cloves of garlic, and my lime barely had any juice in it, and this still turned out great! I am enjoying it for my lunches this week, and I will definitely make it again. Healthy, tasty, versatile, super easy – you really can’t lose!!

    • Gavin | Jessica in the Kitchen says:

      Wow Emma thank you so much! We really appreciate your breakdown! Thank you for reading and thank you for trying our recipe!

  3. Michelle Jubb says:

    5 stars
    Loved this !! And so easy !!

  4. Cherise says:

    5 stars
    Made this exactly as written for myself and hubs, and we liked it so much, I made it for a big group function I was providing supper for, using 3 different crock pots! Because of the variance in crock pots I just needed an extra half hour of cooking time, but otherwise it all went perfectly. The group loved it! I had salsa, hot sauce, plain Greek yogurt and regular cheese as optional toppings on the side since no one was strict vegan. Definitely will keep for future use! Bonus: cooking vegetarian for a big group is way less expensive than cooking meat! 💰

    • Jessica says:

      Hi Cherisa,

      I’m so happy to hear you enjoyed it so much and that so that everyone else!! Thanks so much for leaving your tips since I know it’ll help someone in the future, and you’re so right re that bonus!

  5. Elizabeth says:

    This was a big hit with my husband (omnivore) and son (vegetarian). I used real mozzarella cheese and sour cream since no one is vegan. I don’t like green peppers so I substituted yellow. Other than all the chopping it was pretty easy!

    • Jessica says:

      Hi Elizabeth,

      Yay! So happy to hear that everyone enjoyed! Thanks so much for sharing your substitutes!!

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