This easy and nutritious Slow Cooker Black Bean and Quinoa Enchilada Pie is a perfect weeknight meal. It’s packed with flavor from quinoa, black beans, and cheese, all layered between tortillas for a satisfying, creamy texture. You can easily swap ingredients to suit your taste, making it a versatile dish everyone will love!

Jump to Recipe Print Recipe

Recipe Ingredients

• 1 tbsp (15 ml) oil
• 1 medium onion, diced
• 1 poblano pepper, diced (for more heat, leave seeds)
• 2 tsp (6 g) ground cumin
• 1 tbsp (8 g) chili powder
• 1 tsp salt
• 1 tsp pepper
• 2 cloves garlic, minced
• 1 cup (170 g) uncooked quinoa
• 2 cups (480 ml) water
• 1 (14.5-oz [411-g]) can of black beans, drained
• 1 (14-oz [397-g]) can of corn, drained
• 1 (10-oz [283-g]) can diced tomatoes with chilies, with liquid
• 6 (6-inch [15-cm]) flour tortillas
• 2 cups (225 g) shredded cheese of choice
• Fresh chopped cilantro, for garnish
• Sour cream, for serving

How To Make Slow Cooker Black Bean and Quinoa Enchilada Pie

1. Sauté the vegetables and quinoa: Heat the oil in a large skillet over medium-high heat. Add the diced onion, poblano, cumin, chili powder, salt, and pepper, and sauté for 6–8 minutes until tender. Stir in the garlic, quinoa, and water, cover, and cook for 15 minutes until the water is absorbed. Stir in the black beans, corn, and tomatoes.
2. Layer the enchilada pie: Lightly coat your 4½- to 5-quart (4.5- to 5-L) slow cooker with non-stick cooking spray. Place one tortilla in the slow cooker, top with 1 cup (240 g) of the quinoa and bean mixture, and sprinkle with ¼ cup (28 g) cheese. Repeat the layers with the remaining tortillas, reserving some cheese for serving.
3. Cook the enchilada pie: Cover and cook on high for 3 hours or on low for 6 hours.
4. Serve: Before serving, top with the remaining cheese, chopped cilantro, and sour cream.

Recipe Tips

• Use non-stick spray on your slow cooker: This will prevent the enchilada pie from sticking and make cleanup much easier.
• Layer carefully: Make sure each layer of tortilla, quinoa mixture, and cheese is spread evenly for the best texture and flavor.
• Adjust spice level: If you like it spicier, leave the seeds in the poblano pepper or add a bit of chili powder.
• Use a variety of cheese: Mixing different types of cheese, like cheddar and Monterey Jack, will give the dish a richer flavor.
• Let it sit before serving: Allow the enchilada pie to rest for about 10 minutes after cooking to help it set and make it easier to cut into portions.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Beef Skillet Pie With Cornbread
• Slow Cooker Beef And Rice Stuffed Peppers
• Slow Cooker Asian-Style Pork