Slow Cooker Enchilada Quinoa Casserole

This recipe is so good! Filling and flavorful.

Recipe adapted from Creme De La Crumb.


  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can corn, drained and rinsed
  • 2 15 oz. cans of enchilada sauce
  • 1 15 oz. can fire roasted tomatoes and green chiles
  • 1 c. uncooked quinoa
  • 1/2 c. water
  • 4 oz. cream cheese
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. shredded cheese
  • Toppings: cilantro, diced tomatoes, avocado, sour cream, lime juice, tortilla chips


  1. Add the beans, corn, enchilada sauce, tomatoes with chiles, quinoa, water, cream cheese, cumin, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
  2. Cover and cook 4-5 hours on HIGH or 5-7 hours on LOW.
  3. In the last 30 minutes, take the lid off and stir; then add the cheese and replace lid and let cheese melt.
  4. Serve with desired toppings.

Slow Cooker Enchilada Casserole:

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