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Try This Quinoa Enchilada Casserole, Slow Cooker Style!

Filed Under: Dinner, Slow Cooker and Freezer Meals

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Today, I’m excited to share with you a dish that’s not only delicious but also incredibly easy to make: my Pantry-Friendly Quinoa Enchilada Casserole, Slow Cooker Style. As a vegetarian option, it’s perfect for anyone looking to enjoy a hearty meal made from ingredients they likely already have on hand. I actually came up with this recipe during a pantry challenge, so I know firsthand that it’s doable! With its creamy texture and flavors reminiscent of a burrito bowl, this enchilada casserole has become a favorite in my kitchen. Plus, thanks to the quick-cooking nature of quinoa in the slow cooker, it’s a breeze to prepare – even on those busy days when I crave something comforting yet convenient. Let’s dive into the recipe and get cooking!

As always, please share your own recommendations on how to make this dish healthier, more kid friendly, swap ideas, and budget shopping tips in the comments!

FOR MORE BUDGET FRIENDLY RECIPES CHECK OUT THESE VIDEOS:

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slow cooker enchilada casserole in a bowl with sour cream and sriracha

Quinoa Enchilada Casserole, Slow Cooker Style

  • Author: Maria
  • Total Time: 1 hour 35 minutes
  • Yield: 8 1x
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Description

This creamy and flavorful Quinoa Enchilada Casserole combines the convenience of pantry staples with the comforting taste of a burrito bowl, all cooked to perfection in the slow cooker for an effortless meal that’s vegetarian-friendly and sure to satisfy.

Ingredients

Scale
  • 1 cup dry quinoa
  • 1/2 cup water
  • 1 small diced onion or 1 teaspoon onion powder
  • 2 cloves minced garlic of 1 teaspoon of garlic powder
  • 1 diced red pepper (if you have it- skip it, if not)
  • 2 cans of drained, rinsed black beans
  • 1 can of stewed tomatoes (or diced tomatoes will do)
  • 2 cans of red enchilada sauce
  • 1 can of creamed corn (or sweet corn or frozen will do as well)
  • 2 tablespoons lime juice
  • 1 tablespoon of ground cumin
  • 1 tablespoon of chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese or similar
  • Optional toppings: shredded cheddar cheese, avocado, sour cream, hot sauce, salsa, black olives, fresh cilantro

Instructions

  1. Combine all of the ingredients except for the cheese in a slow cooker and cook on high for 1.5 hours.
  2. Test that the quinoa is finished cooking and sprinkle the cheese over the top of the casserole.
  3. Cover and cook for an additional 10 minutes until the cheese is melted.
  4. Serve with desired toppings!
  • Prep Time: 5
  • Cook Time: 90

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