This dish is so quick and full of protein! Save it for the next time you have a Tex mex craving.
This recipe is part of our Seasonal Vegan Meal Prep Series with one meal plan for every season. Each plan helps you meal prep most of your week in under 90 minutes.
Slow Cooker Plant Based Enchilada Quinoa Bowls
- 14.5 ounce canned black beans
- 14.5 ounce corn
- 30 ounce red enchilada sauce
- 14.5 ounce can diced tomatoes
- 1 cup quinoa
- 4 ounce vegan cream cheese
- 1 cup vegan shredded cheddar cheese
- 2 zucchini
Chop: zucchini into bite-sized pieces.
Drain: liquid from canned corn.
Add: black beans, corn, red enchilada sauce, diced tomatoes, quinoa, and zucchini to the slow cooker.
Add: dollops of cream cheese across the top of the mixture in the slow cooker.
Cook: on low for 6-8 hours or on high for 3-4 hours.
Top: with shredded cheese, avocado or any of your favorite toppings.