In the world of vegan dinners, finding a recipe that’s both delicious and easy to make can be a challenge. However, with this Crockpot Quinoa Enchilada Casserole, you can enjoy a flavorful and satisfying meal with minimal effort.
Crafted with wholesome ingredients and bursting with flavor, this Crockpot Quinoa Enchilada Casserole is sure to become a favorite in your household. The combination of quinoa, black beans, corn, enchilada sauce, and spices creates a hearty and comforting dish that’s perfect for busy weeknights or lazy weekends.
Number of Servings: 6
Prep Time: 15 minutes
Cooking Time: 4 hours
Total Time: 4 hours and 15 minutes
Cuisine: Mexican
Ingredients:
- 1 cup quinoa, rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 cup shredded vegan cheese
- Fresh cilantro, chopped (for garnish)
- Avocado, diced (for garnish)
- Lime wedges (for garnish)
Equipment/Utensils Required:
- Crockpot or slow cooker
- Cutting board
- Knife
- Wooden spoon or spatula
Preparation Steps:
- In the crockpot, combine the quinoa, black beans, corn, enchilada sauce, diced green chilies, diced onion, minced garlic, chili powder, cumin, salt, and pepper. Stir to combine.
- Pour the vegetable broth over the quinoa mixture and stir again.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the quinoa is cooked through and the liquid is absorbed.
- Sprinkle the shredded vegan cheese over the top of the casserole during the last 30 minutes of cooking.
- Once the cheese is melted and the casserole is heated through, garnish with chopped fresh cilantro, diced avocado, and lime wedges.
- Serve hot and enjoy!
Nutritional Information (per serving):
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 13g
Vitamins and Minerals (per serving):
- Vitamin A: 20%
- Vitamin C: 10%
- Iron: 15%
- Calcium: 10%
- Folate: 25%
Crockpot Quinoa Enchilada Casserole
In the world of vegan dinners, finding a recipe that's both delicious and easy to make can be a challenge. However, with this Crockpot Quinoa Enchilada Casserole, you can enjoy a flavorful and satisfying meal with minimal effort.
Ingredients
- 1 cup quinoa rinsed
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces corn, drained
- 1 can 10 ounces red enchilada sauce
- 1 can 4 ounces diced green chilies
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 cup shredded vegan cheese
- Fresh cilantro chopped (for garnish)
- Avocado diced (for garnish)
- Lime wedges for garnish
Instructions
- In the crockpot, combine the quinoa, black beans, corn, enchilada sauce, diced green chilies, diced onion, minced garlic, chili powder, cumin, salt, and pepper. Stir to combine.
- Pour the vegetable broth over the quinoa mixture and stir again.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the quinoa is cooked through and the liquid is absorbed.
- Sprinkle the shredded vegan cheese over the top of the casserole during the last 30 minutes of cooking.
- Once the cheese is melted and the casserole is heated through, garnish with chopped fresh cilantro, diced avocado, and lime wedges.
- Serve hot and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 13g
- Vitamin A: 20%
- Vitamin C: 10%
- Iron: 15%
- Calcium: 10%
- Folate: 25%
