Easy Crockpot Enchilada Quinoa Bake
This Easy Crockpot Enchilada Quinoa Bake recipe pulls together in minutes and the Crockpot does all the work!
I swear, these days, the Crockpot is my favorite kitchen appliance!
I've mentioned before that I love easy Crockpot meals!
Both of these are vegetarian friendly and can easily be made vegan friendly.
Or, if you like a little meat in your meal, you can absolutely add that in, too!
Throw this one together and you've got the perfect, semi-healthy, quick Crockpot vegetarian meal!
This Easy Crockpot Enchilada Quinoa Bake recipe cooks for 2 hours on high. That's it!
It serves 6 (Or 3 with leftovers!)
Having the right size Crockpot for this recipe is key! This is my favorite Crockpot to make my Easy Crockpot Enchilada Quinoa Bake recipe:
This thing is a work horse! Tap here to read my entire Crockpot Review.
This recipe calls for using a skillet to saute the onions.
I enjoy using T-fal skillets because they heat evenly and consistently and are super easy to clean.
This Easy Crockpot Enchilada Quinoa Bake recipe is easy to customize, too!
You can substitute ingredients, or add additional ingredients, to your liking.
You can swap out pinto beans for kidney beans.
You can swap out mozzarella cheese for a Mexican cheese blend or even vegan cheese.
You can even add in additional veggies to amp up the health factor. and flavor!
Regardless of how you make it, this Easy Crockpot Enchilada Quinoa Bake recipe is healthy and super easy to throw together any time of year!
Here I show you step-by-step, with Mini-Me, how easy it is to throw together this Easy Crockpot Enchilada Quinoa Bake recipe!
VIDEO DEMO: EASY CROCKPOT ENCHILADA QUINOA BAKE
You're going to like my Easy Crockpot Enchilada Quinoa Bake recipe so much, you'll want make enough for left overs!
I prefer to store food and left overs in glass containers. These are my favorite glass Pyrex storage containers to store those left overs:
PRINT OUT: EASY CROCKPOT ENCHILADA QUINOA BAKE
Easy Crockpot Enchilada Quinoa Bake
EASY CROCKPOT ENCHILADA QUINOA BAKE RECIPE
● Ancient Harvest Microwavable Organic Quinoa, 8 Oz (Cook on the stove top).
● 1 tbsp olive oil
● 1 1/4 cups chopped yellow onion (small)
● 3/4 tbsp garlic salt
● 1 package chili seasoning
● cracked black pepper to taste
● 1 (14.5 oz) can black beans, drained & rinsed
● 1 (14.5 oz) can pinto beans, drained & rinsed
● 1 (15 oz) can whole kernel corn, drained & rinsed
● 1 (10oz) can tomatoes with green chilies, undrained
● 1 (8oz) can tomato sauce
● mozzarella cheese
● large Crockpot
Optional: 3 drops of doTERRA Lime essential oil
Prep Time: 5-8 Minutes
Cook Time: 2 hrs.
Cook the Quinoa in a skillet on the stove as directed on the package.
Add the cooked Quinoa to your Crockpot.
Heat the olive oil in a skillet over medium-heat.
Add the chopped onion to the skillet and saute for 3 minutes.
Add sauteed onion to your Crockpot.
Add the following to your Crockpot: black beans, pinto beans, whole kernel corn, tomatoes with green chilies, tomato sauce, garlic salt, cracked black pepper, and chili seasoning. (And optional 3 drops of doTERRA Lime essential oil if desired.)
Stir ingredients well.
Cover and cook on high for 2 hours.
When finished, turn off the Crockpot.
Place desired portions into bowls, top with mozzarella cheese, serve with a side of tortilla chips!
The opinions expressed here are always my own unless stated otherwise. Some of my links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn't cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!