This hearty, protein packed Slow Cooker Enchilada Quinoa Black Bean Bake is an easy plant-based meal made right in the slow cooker.
I love using my slow cooker at least once a week, especially during the winter months. I love that you can just add all your ingredients to the slow cooker and it does most of the work for you.
On busy nights where you don't have a lot of time to cook, but still want to make your family a healthy, nutritious meal, the slow cooker is the perfect solution.
A few years ago on the blog, I had a series called Slow Cooker Sundays. Each Sunday I would share a new slow cooker recipe. When I was planning out my content calendar for the year, I thought that it would be fun to bring back the Slow Cooker Sundays series.
If you haven't used your slow cooker in awhile, now is a great time to get it out! Add this Slow Cooker Enchilada Quinoa Black Bean Bake to your meal plan this week!
Slow cookers are extremely versatile and great for busy families.
If your are looking for more plant-based recipes that have tons of plant protein, this enchilada quinoa bake is a great way to add more plant based protein into your diet.
what's in the enchilada bake recipe?
For the slow cooker enchilada bake, you need the following ingredients:
- Onion, Bell Pepper and Garlic- For the aromatics, an onion, bell pepper, and garlic and sautéed in a little bit of oil before adding to the slow cooker. You can use any color of bell pepper, but red bell peppers are my favorite in this recipe.
- Quinoa- Be sure to give your quinoa a rinse in a fine mesh strainer before adding to the slow cooker.
- Vegetable Broth- For the liquid, I like to use Better Than Bouillon vegetable base.
- Canned Tomatoes- I really like the flavor of canned fire roasted tomatoes.
- Tomato Sauce- Canned tomato sauce adds a depth of flavor to the bake.
- Canned Diced Green Chiles- The chiles add a hint of spice.
- A few spices including cumin, paprika, and chili powder- The combination of these spices adds so much flavor to the enchilada bake.
- Black Beans- Canned beans add tons of protein to the enchilada bake. I like to use black beans, but you can use a combination of your favorite beans.
- Frozen Corn- The combination of the corn, tomatoes, beans and quinoa is so good.
- Vegan Cheese- The enchilada bake gets topped with a little vegan cheese at the end of cooking.
How to store leftovers
If you have any leftover enchilada bake, let it cool completely before placing in the refrigerator.
Transfer the vegan enchilada bake to an air tight container and store in the fridge. It should last 3-4 days stored in the refrigerator.
Can the enchilada bake be oil-free?
If you want to make this without any oil, skip the step of sautéing the onion and bell pepper in oil.
Instead, add the diced onion and pepper to the slow cooker. I have made it like this before and it's still delicious.
If you are short of meal prepping time, you can also skip this step. I just really like the flavor of sautéing the vegetables before adding them to the slow cooker.
How to serve the enchilada casserole:
I love topping the vegan enchilada bake with diced avocado, green onions, a squeeze of fresh lime, and lots of fresh chopped cilantro.
more slow cooker recipes to try:
- Slow Cooker Vegan Taco Soup
- Slow Cooker Lentil Sloppy Joes
- Slow Cooker Vegan Kielbasa, Cabbage and Potatoes
- Creamy Slow Cooker Mashed Potatoes
- Slow Cooker Carrot Cake Oatmeal
Vegan Slow Cooker Enchilada Quinoa Black Bean Bake
A filling, plant-based dinner made in the slow cooker.
- 1 Tablespoon Avocado Oil
- 1 Yellow Onion, diced
- 1 Bell Pepper, choped
- 2 Garlic Cloves, minced
- 1 ½ Cups Dry Quinoa, rinsed
- 2 ¼ Cups Vegetable Broth
- 1 14.5 ounce Can Diced Tomatoes
- 1 4 ounce can Diced Green Chiles
- 8 ounces Tomato Sauce
- 2 Tablespoons Chili Powder
- 2 Teaspoons Smoked Paprika
- 2 Teaspoons Cumin
- Salt and Pepper to taste
- 2- 15 ounces Cans Black Beans, rinsed and drained
- 1 ½ Cups Frozen Corn
- 1 ½ Cups Shredded Vegan Cheddar Cheese
- Diced Avocado
- Chopped Cilantro
- Sliced Green Onions
- Lime wedges
- Heat oil in a skillet over medium-high heat. Add onion and bell pepper and saute 4-6 minutes. Add garlic and saute 30 seconds longer. Pour the mixture into a slow cooker.
- Add in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder, paprika and cumin and season wtih salt and pepper to taste.
- Cover and cook on HIGH heat about 2 hours 45 minutes - 3 hours.
- In the last 10-15 minutes of cooking, add the black beans and corn. Stir everthing togehter. Then evenly sprinkle the cheese on top. Cover and cook for another 10-15 minutes, or until the cheese is melted.
- Serve with desired toppings.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 994mgCarbohydrates: 57gFiber: 14gSugar: 5gProtein: 19g
Nutrition information is just an estimate per serving.
The instructions say to add canned tomatoes, but I'm not seeing them in the ingredients?
The recipe calls for a 14.5 once can of diced tomatoes.