Slow Cooker Quinoa Enchilada Casserole (Vegan)

By Jessica Hylton - - Updated

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!

Slow cooker quinoa enchilada casserole being scooped out of a pot. 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.

Slow cooker quinoa enchilada casserole in a black pot.

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.

Quinoa enchilada casserole in a white ramekin.

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

Wood spoon stirring quinoa enchilada casserole in a slow cooker.

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.

Overhead view of slow cooker quinoa enchilada casserole in a ramekin.

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.

Slow cooker quinoa enchilada casserole in a white ramekin with a gold fork in it.

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
Quinoa enchilada casserole in a slow cooker, being stirred by a wood spoon.

Slow Cooker Quinoa Enchilada Casserole

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!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 6 servings
Course Dinner
Cuisine American, Universal
Ingredients
  • 2 ¼ cups vegetable broth (540ml)
  • 1 ½ cups uncooked quinoa (270g)
  • 15 oz can black beans, drained and rinsed (425g)
  • 15 oz can corn kernels, drained and rinsed (418g)
  • 14.5 oz can diced tomatoes, about 2 cups (do not drain) (411g)
  • 1 cup enchilada sauce (150ml)
  • ¾ cup chopped green bell pepper (roughly 100g)
  • ¾ cup chopped red bell pepper (roughly 100g)
  • 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!

Nutrition

Calories: 440kcal | Carbohydrates: 75g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Sodium: 1384mg | Potassium: 861mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1614IU | Vitamin C: 49mg | Calcium: 100mg | Iron: 6mg
by Jessica

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Recipe Rating




69 comments

  1. Ellen says:

    5 stars
    This recipe is absolutely delicious! Works perfectly in the instant pot with 1 minute in high pressure and a 15 minute natural release! It’s perfect for a night that you’re craving comfort food with a Mexican spin and don’t want to spend a ton of time prepping dinner. Another roommate fave that we’re going to put into regular rotation!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Ellen! Thank you so much for reading and leaving such a nice comment!

    • Amanda says:

      I tried this in the Instant Pot as well, but had to go back and cook for an additional 2 minutes on high pressure, and then use the saute function to get some of the remaining liquid to evaporate. Maybe for the IP, using less liquid is the key. It was delicious once we got it to be less like a soup!

  2. 5 stars
    This is by far one of my most favorite recipes!! I used miyoko for the cheese at the end. Omg if you haven’t tried it, TRY IT!!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Heidi! We really appreciate the kind words.

  3. Kayleigh says:

    5 stars
    Wow! Absolutely love this recipe. I made some substitutions to use up what I had on hand, and did a stovetop version instead of crockpot due to lack of time. Came out amazing… will definitely be making this again!!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Kayleigh! We’re happy that you enjoyed it!

  4. Jennifer says:

    Can you do this on low for longer time period?

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