This Crock-Pot Enchilada Quinoa combines all of my favorite ingredients into one easy, healthy, and satisfying meal. Chopped sweet potatoes, zucchini, red onion, bell pepper, black beans, corn, and quinoa all soften and cook in a mixture of vegetable broth, red enchilada sauce, and spices to create a creamy, Mexican-inspired dish.
I love traditional enchiladas, but I generally don’t make them very often because 1. Most recipes contain lots and lots of dairy and 2. I’m lazy and they aren’t the quickest thing to make since you have to make a filling, roll the filling in tortillas, and then bake. My favorite dairy-free enchiladas are from Veganinsanity, which was the inspiration behind this Crock-Pot Enchilada Quinoa.
This dish only requires about 10 minutes of prep time to chop the vegetables, and the slow cooker does the rest of the work for you. Another great thing about this Crock-Pot Enchilada Quinoa is that it’s perfect for meal prepping since it makes a large quantity and it keeps well in the refrigerator. On Sundays, I usually prep two different lunches for the week since I tend to get bored if I eat the same thing every day. This week I prepped a Roasted Broccoli Salad and I’ve been alternating that with leftover Enchilada Quinoa. The salad I made is good, but I find myself really looking forward to my lunch on the days I pack the Enchilada Quinoa.
I also love how customizable this is as a meal. I eat a big bowl of the Enchilada Quinoa topped with cilantro, avocado, and maybe a few jalapeno slices. My husband, who is not a vegetarian, adds a taco-seasoned chicken breast to his bowl. If you eat dairy, this is delicious when topped with a little bit of shredded Mexican cheese and a dollop of sour cream or plain Greek yogurt. The possibilities are really endless.
If you make this Crock-Pot Enchilada Quinoa, I would love to know what you think! Leave a comment or use the contact box to let me know if you enjoyed this recipe (I hope you did!).
Active Time: 10 minutes Total Time: 4-6 hours
Serves: 6
Ingredients: 1 large sweet potato, diced small 1/2 red onion, diced 1 red bell pepper, diced 1 medium zucchini, diced 1 can black beans, drained and rinsed 1 cup frozen corn 1 cup uncooked quinoa 1 cup low-sodium vegetable broth 1, 19-ounce can mild red enchilada sauce
Optional toppings for serving: sliced avocado, sliced jalapeno, cilantro, sour cream/plain Greek yogurt, shredded cheese)
Directions:
Combine all ingredients in a slow cooker and cook for 4 hours on high or 6 hours on low. Top with preferred toppings and enjoy! Leftovers will keep in an air-tight container in the refrigerator for up to five days.
Nutrition Information per serving (without toppings):
Calories: 247 Fat: 2g Carbs: 49g Protein: 10g Sodium: 847mg Sugar: 8g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
