Slow Cooker Quinoa Enchilada Casserole
Slow Cooker Quinoa Enchilada Casserole

Searching for a nutritious and hassle-free dinner idea that will satisfy your cravings for Mexican cuisine? Look no further than our irresistible Slow Cooker Quinoa Enchilada Casserole! This delightful dish takes the classic enchilada concept and gives it a wholesome twist by incorporating protein-rich quinoa. By harnessing the magic of the slow cooker, this recipe transforms simple ingredients into a scrumptious one-pot wonder that will have you coming back for more. With every bite, you’ll savor the harmonious blend of tender quinoa, tangy enchilada sauce, melted cheese, and a symphony of aromatic spices. Get ready to indulge in a hassle-free, flavor-packed dinner that will leave you feeling satisfied and nourished.

Slow cooker recipes often face criticism nowadays due to their lengthy cooking times. In our fast-paced world, where speed is valued above all, the popularity of slow cookers seems to be waning. However, let me assure you that this enticing slow cooker quinoa enchilada casserole will challenge any doubts you may have. Some things in life are worth savoring at a leisurely pace, and this quinoa enchilada is unquestionably one of them, thanks to its vibrant array of flavorsome ingredients.

Slow Cooker Quinoa Enchilada Casserole

Prepare time: 15 min
Cook: 4 hr
Ready in: 4 hr 15 min


  • 3 tablespoons butter
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • 15 ounce can Pinto beans, drained and rinsed
  • 14.5 ounce can fire roasted diced tomatoes with green chilis
  • 8 ounces frozen fire-roasted corn
  • 12 ounce jar red enchilada sauce, or homemade
  • 1 ⅓ cups uncooked quinoa
  • 1 ¼ cups vegetable broth
  • 1 ½ cups shredded Mexican blend cheese
  • Optional Toppings: avocado, salsa, cilantro, jalapeño, sour cream


1Heat the butter in a large skillet over medium heat. Once melted, add in the onion and bell pepper. Cook for 5-6 minutes until softened.

2Add in the cumin, garlic powder, salt, and paprika. Cook another minute until the spices are fragrant then transfer the mixture to a 6-quart or larger slow cooker.

3Add the remaining ingredients except for the cheese to the slow cooker and stir well. Cover and cook on high heat for 4 hours. With one hour remaining, add the cheese to the top of the casserole.

4To serve, top with optional toppings.