Quinoa Enchilada Casserole

Name: Quinoa Enchilada Casserole
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Mexican, Latin American, American
Ingredients: 2¼ cups vegetable broth; 1½ cups uncooked quinoa; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can corn kernels, drained and rinsed; 1 (14.5-ounce) can diced tomatoes, undrained; 1 cup enchilada sauce; ¾ cup chopped green bell pepper; ¾ cup chopped red bell pepper; 1 medium onion, chopped; 5 cloves garlic, minced; 1 tablespoon chili powder or chipotle powder; ½ teaspoon salt; ½ teaspoon ground black pepper; 1½ teaspoons cumin powder; Juice of 1 lime (about 1½ tablespoons); 1¼ cups low-fat shredded mozzarella cheese; Avocado; Chopped green onions; Parsley; Diced tomatoes

6 steps

Prep:15minCook:2h

This quinoa enchilada casserole is a flavorful vegetarian slow cooker meal packed with quinoa, black beans, corn, vegetables, enchilada sauce, and melty cheese. It’s a hearty, protein-rich dish that’s perfect for meal prep or easy weeknight dinners.

Updated at: Thu, 07 May 2026 12:29:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories381.7 kcal (19%)

Total Fat10.3 g (15%)

Carbs55.4 g (21%)

Sugars8.9 g (10%)

Protein18.6 g (37%)

Sodium1246.4 mg (62%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add the vegetable broth, quinoa, black beans, corn, diced tomatoes, enchilada sauce, bell peppers, onion, garlic, chili powder, salt, black pepper, and cumin to the slow cooker. Stir well to combine.

Step 2

Cover and cook on HIGH for 2–2½ hours.

Step 3

About 10 minutes before serving, stir in the lime juice and half of the shredded cheese.

Step 4

Smooth the casserole mixture evenly, then sprinkle the remaining cheese over the top.

Step 5

Cover again and cook for the final 10 minutes, until the cheese is melted.

Step 6

Serve warm with desired toppings such as avocado, green onions, parsley, or diced tomatoes.