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Vegetarian Mexican quinoa casserole in a slow cooker topped with melted cheese, sliced jalapeno, green onions and cilantro.
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4.11 from 67 votes

Slow Cooker Mexican Quinoa Casserole

A vegetarian Mexican quinoa casserole made entirely in the slow cooker. Packed with sweet potatoes, black beans and taco seasoning, this is sure to be a family favorite! Vegetarian and gluten-free.
Prep Time15 mins
Cook Time3 hrs
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: cheesy quinoa, slow cooker mexican quinoa
Servings: 6
Calories: 303kcal


  • 1 cup water or veggie broth
  • ½ cup dry quinoa
  • 3 cups diced sweet potato about 2 large sweet potatoes, peeled and diced
  • 1 15 oz can black beans rinsed and drained
  • cups prepared salsa mild, medium or hot
  • 1 medium red bell pepper chopped
  • ½ small yellow onion chopped
  • ¼ cup sliced green onion + more for topping
  • ¼ cup cilantro chopped
  • 2 Tablespoons taco or fajita seasoning
  • 2 cups shredded Mexican cheese divided
  • Toppings: Greek yogurt or cashew sour cream avocado, green onion, cilantro
  • Tortilla chips for serving (optional)


  • Add water, quinoa, chopped sweet potato, black beans, salsa, bell pepper, yellow onion, green onion, cilantro and taco seasoning in your slow cooker. Stir to combine.
  • Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until the liquid is absorbed and quinoa is cooked.
  • Remove the lid and stir. Taste and adjust seasoning by adding salt and pepper, if necessary. Stir in 1 cup of cheese and sprinkle 1 cup on top. Put the lid back on and cook until the cheese melts, about 10-15 minutes. Serve warm with desired toppings and tortilla chips if using.


  • This quinoa dish can get a little mushy if you let it cook for too long. I don't mind this at all and honestly  think it makes a great dip for tortilla chips this way, but if you want more texture with the sweet potatoes and quinoa, just be sure not to overcook.
  • Make this dish in the oven by following this recipe: Sweet Potato Quinoa Fiesta Bake.
  • This recipe can is part of my vegetarian freezer meal prep series. <-- Check out the post to learn how to prep and freeze it in advance.


Serving: 1/6 of recipe | Calories: 303kcal | Carbohydrates: 37g | Protein: 13g | Fat: 10g | Fiber: 8g | Sugar: 7g