Plant Based · Tasty Tuesday · Vegan

Tasty Tuesday – Crockpot Enchiladas

If you are anything like me, weeknight dinners are HARD. We don’t even have kids yet, so I can’t imagine how crazy these nights will be like when we do! Both my husband and I work full time, plus we have long commutes, and when we get home at night – we tend to crash.


Luckily, there’s this little thing known as the crockpot, and I seriously do not know what I would do without it! It has been a lifesaver, especially since we converted to a plant-based diet. I love that we are eating lots more veggies now and fueling our bodies properly, but most times the prep work takes time. These Crockpot Enchiladas are super simple – just dump everything in the crockpot in the morning and go! Then after you arrive at home after a long day, everything is ready. All you have to do is scoop it on to a tortilla and enjoy!

Crockpot Enchiladas:

1 cup quinoa

½ cup water

1 15 oz can black beans, rinsed and drained

1 15 oz can whole kernel corn, rinsed and drained

2 15 oz cans diced tomatoes (I like to use 1 can diced tomatoes and 1 can rotel!)

1 15 oz can enchilada sauce


  1. Spray your large crockpot with non-stick cooking spray (or use a crockpot liner). Place all ingredients into the crockpot and stir everything together.
  2. Cover and cook on high for 4-5 hours or on low for 8 hours.
  3. When it is finished cooking, scoop out mixture onto a flour or corn tortilla and serve! You could also top these with salsa or homemade guacamole.


Enjoy! Let me know if you try these enchiladas out this week!


*Recipe adapted from Moms With Crockpots