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  • Payton Pinsky

Enchilada Quinoa | Vegan Crock Pot Meal

Updated: Nov 19, 2020


Crock Pot season is in full swing! I am truly grateful for this invention. So many delicious meals to be made with little work needed. Perfect for anyone with a hectic lifestyle, which let's be honest, we all have. This recipe i'm sharing with you today is savory, filling, and can even be frozen to use for future dates! Let's get cooking.

Ingredients: 2-3 Medium Sweet Potatoes

1 Large Bell Pepper

1 Medium Onion, Diced

2 15oz Cans Black Beans

1 can diced tomatoes with juice (I use one with green chilies for a kick)

1 Cup Frozen Corn

1 Cup Uncooked Quinoa

4 Cups Enchilada Sauce (homemade or canned)

1/2 Cup Water

Lime Juice

Garlic Salt


Taco Seasoning



Chili Powder

Optional: Jalapenos or Chilies of choice for added spice

  1. Prep your veggies. I typically will dice my onion and bell pepper. Cut your sweet potato into chunks.

  2. In slow cooker over high heat, add sweet potatoes, bell pepper, onion, black beans, diced tomatoes with juice, and corn. Sprinkle in seasonings and stir until combined well.

  3. Add in uncooked quinoa, enchilada sauce, water, and lime juice. Stir together until ingredients are evenly distributed throughout the pot.

  4. Cook on HIGH for 3-4 hours. The dish is done when the sweet potatoes are soft.

Recommended toppings: Avocado, crushed tortilla chips or whole tortilla chips for scooping.

Ingredients in Crock Pot before cooking.

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