Go Back

Slow Cooker Plant Based Enchilada Quinoa Bowls

Course Main Course
Prep Time 10 minutes
Cook Time 3 hours
Servings 4


  • 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


  1. Chop: zucchini into bite-sized pieces.
  2. Drain: liquid from canned corn.
  3. Add: black beans, corn, red enchilada sauce, diced tomatoes, quinoa, and zucchini to the slow cooker.
  4. Add: dollops of cream cheese across the top of the mixture in the slow cooker.
  5. Cook: on low for 6-8 hours or on high for 3-4 hours.
  6. Top: with shredded cheese, avocado or any of your favorite toppings.