Slow Cooker Quinoa & Black Bean Burrito Bowls

Did you know it takes around 1,700 gallons of water to produce one pound of meat, but only 39 gallons of water to produce a pound of vegetables? If you replaced one pound of meat a week with vegetables (just 52 meals a year) you would be saving 86,372 gallons of water a year.

I love one pot, easy recipes that heat up great and take very little prep time. And this recipe covers all those requirements.

If you're cooking for one, this is a perfect recipe to make on a Sunday, and then have leftovers for lunch for most of the week. What also makes it a great meal prep recipe is that it's done in the crockpot, so there's not a ton of prep time involved. It can also be adjusted to a stovetop recipe as well.


  • 1 cup of quinoa
  • 1 cup of veggie broth
  • 2 cans of black beans (15 oz. each)
  • 16 oz. bag of frozen corn (or 1 can)
  • 1 onion (red or white)
  • 2 bell peppers
  • 1 jalapeño
  • 3 tablespoons of taco seasoning
  • 15 oz. of enchilada sauce
  • 15 oz. can of diced tomatoes


Since this is a crockpot recipe there's not a whole bunch of steps outside of put all the ingredients in the pot and let it do its thing.

    1. Make sure to rinse your quinoa in a sieve beforehand, to rid it of its bitterness.
    2. Then rinse your black beans and put them to the side.
    3. Definitely put your broth and quinoa in first, the quinoa is what takes the longest to cook, so you want that covered by liquids.
    4. After chopping the peppers, onion and jalapeño, put them into the crockpot along with the corn and beans.
    5. Pour in the enchilada sauce, diced tomatoes, and taco seasoning.
    6. Mix a little just to get the taco seasoning dispersed, cover and cook on high for 3-4 hours or until the quinoa seems fully cooked.
    7. Top with your favorite add-ons and enjoy!

My favorite things to add to my bowl is a little hot sauce, some cheese, lettuce, & sour cream. If I have avocado, I'll replace the sour cream with that. This can easily be a vegan recipe without the cheese and sour cream though.

What I also love about this recipe is it's so versatile, you can use whatever vegetables you have in the house. This is just how I personally enjoy it. I hope that seeing meatless recipes like this help inspire you to go meatless a little more often, because when you add it up, it can make a big impression on our environment.

Leave a comment

Please note, comments must be approved before they are published