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Quinoa Enchilada Casserole
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4.72 from 14 votes

Quinoa Enchilada Casserole

Looking for an easy enchilada casserole that is packed with protein and gooey cheesiness? Quinoa Enchilada Casserole is the recipe is for you!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: crock pot quinoa enchilada casserole, meatless monday, quinoa enchilada casserole, slow cooker quinoa enchilada casserole
Servings: 4 servings
Calories: 667kcal
Author: Allison Treadwell

Ingredients

  • 15 ounces canned black beans drained and rinsed
  • 15 ounces canned yellow corn drained and rinsed
  • 30 ounces mild or medium red enchilada sauce
  • 15 ounces canned diced fire roasted tomatoes and green chilies
  • 1 can diced green chilies optional
  • 1 clove garlic minced (optional)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 cup quinoa
  • 1/2 cup water
  • 4 ounces cream cheese
  • 1 cup shredded Mexican cheese
  • Avocado optional
  • Sour Cream optional
  • Cilantro optional
US Customary - Metric

Instructions

  • Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese to slow cooker. Stir everything together.
  • Pour remaining can of enchilada sauce on top, then sprinkle with cheese. Cover and cook 3-4 hours on high or 4-6 on low.
  • Add shredded rotisserie chicken if desired during last 20 minutes of cooking.
  • Uncover, top with avocado, sour cream and chopped cilantro.
  • Enjoy!

Nutrition

Calories: 667kcal | Carbohydrates: 93g | Protein: 29g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 2914mg | Potassium: 990mg | Fiber: 18g | Sugar: 24g | Vitamin A: 2593IU | Vitamin C: 21mg | Calcium: 345mg | Iron: 8mg