Crock Pot Vegetarian Mexican Quinoa Bake / Running in a Skirt

Crock Pot Vegetarian Mexican Quinoa Bake

A healthy and simple vegetarian Crock Pot dish! Tons of Mexican flavor without the fat.
Course Dinner, Lunch
Cuisine Crock Pot, Mexican, Vegetarian
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes


  • 1/2 tablespoon olive oil
  • 1 medium sweet onion chopped
  • 1 medium red bell pepper chopped
  • 2 teaspoons minced garlic
  • 1 1/2 cups quinoa
  • 2 1/4 cups high-quality vegetable broth
  • 1 chipotle chili in adobe sauce chopped
  • 1 8 ounce can tomato sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 can black beans rinsed and drained
  • 1 can pinto beans rinsed and drained
  • 1 1/2 cups reduced-fat Mexican cheese
  • toppings: sliced avocado diced tomato, cilantro, lime, green onions


  1. In a separate saute pan over medium heat, saute the onion and pepper for 3-5 minutes until tender. Add the garlic and saute for 30 seconds until fragrant. Be careful not to burn the garlic.
  2. Add everything except the cheese (and toppings) to the Crock Pot and mix. Turn to high and cook for 2 hours and 45 minutes to 3 hours and 15 minutes. Cook just until the quinoa is tender.

  3. Fluff the quinoa and then smooth back out the top. Sprinkle with cheese and put the lid back on just until the cheese melts.
  4. Serve with any of the toppings!

Recipe Notes

The chipotle in adobe sauce can be spicy so use cautiously. If you can handle the heat add an additional tablespoon or two of the smoky sauce!