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
Slow Cooker Quinoa Enchilada Casserole (Vegan)

Slow Cooker Quinoa Enchilada Casserole

Prep Time:
Cook Time:
Total Time:
Serves: 6-7 servings
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
  • 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

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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10 comments

  1. Alicja says:

    Easy to make and taste amazing! Thank you for sharing with this recipe!

    • Jessica says:

      Hi Alicja,

      Thank you SO much for your feedback!! I’m so happy to hear and you’re so welcome!!

  2. Leslie says:

    Could you make this in an instant pot? Do you know how long? I assume you could just add the vegan cheese and lime after it finishes.

    • Jessica says:

      Hi Leslie,

      I haven’t tried this in an instant pot, so I honestly don’t know. But basically as much time as it would take to cook the quinoa would probably be what you’d need. I do have to say that I can’t guarantee that the flavours would be as rich as while slow cooked. I hope that helps!!

  3. Nicola says:

    Is this recipe spicy? A tbsp full of chilli makes m think it is?? I want to make it for the whole family but not sure if its ok for my young children 🤔

    • Jessica says:

      Hey Nicola!

      It wasn’t spicy for me, but I haven’t made it for kids! Hmm, maybe start with half the amount? Then if it isn’t, next time you can increase it! I hope that helps and that you enjoy!

  4. Karen says:

    So, officially one of my new favorite recipes. I live alone so I planned to freeze most of this when I cooked it. Well, that won’t be happening. I’ve incorporated it some way in every meal I’ve had since then. I have one small serving left and will immediately make more when it is done. Surely some of the next batch will make it to the freezer. LOVE that it uses the crockpot too. Wonderful recipe… THANK YOU!

  5. Fay says:

    These were really delicious and fairly healthy(minus sour cream and cheese) but there is way too much information to get to the
    actual recipe. Also I had to cook it way longer than your instructions. At least an hour longer to get the thick texture shown in the
    picture.
    Worth it.

    Thanks for posting…

  6. Barbara says:

    This looks great! Can you cook on low and if so how long?

    • Jessica says:

      Thanks Barbara! I’m not sure if cooking it on low would make the quinoa mushy, either. If you want to still try it, you could try about 4-5 hours, but I can’t guarantee it. I hope that helps!

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