Slow Cooker Mexican Quinoa Bowl with Black Beans and Corn

Plant-based Mexican quinoa made in the slow cooker is a simple, pantry-friendly weeknight dinner. This nourishing, vegan, and naturally gluten-free one-pot meal combines protein-rich quinoa with sweet potatoes, beans, corn, and bold Mexican spices for a satisfying, hands-off dinner.

This slow cooker sweet potato Mexican quinoa is one of our go-to slow cooker recipes. The ingredient list is straightforward: quinoa, beans, sweet potatoes, crushed tomatoes, corn, green chiles, broth, and a few seasonings. Add everything to the crockpot, cover, and let it cook—about 3–4 hours on high or 6–8 hours on low—until the quinoa is tender and the sweet potatoes are fork-tender.

What You Need for Mexican Quinoa

Keep this recipe in your rotation for nights when you want something quick, filling, and comforting. The essentials are:

Quinoa and sweet potatoes form the base.

Canned black beans, whole kernel corn, crushed tomatoes, and green chiles add texture and flavor.

Broth helps the quinoa cook and keeps the mixture moist.

Onion, taco seasoning, sriracha, and maple syrup round out the savory, slightly sweet, and spicy flavor profile.

Mexican Quinoa Substitutions

This slow cooker Mexican quinoa is flexible—swap ingredients based on what you have:

• Use red, black, or tri-color quinoa instead of white quinoa.
• Replace black beans with any canned or cooked beans you prefer.
• Use frozen corn if you don’t have canned corn.
• Substitute water or a different broth if you don’t have vegetable broth.
• Use a store-bought taco seasoning if you don’t want to make a homemade blend.
• Swap sriracha for your favorite hot sauce or omit it for less heat.

For other preparations, try a Mexican sweet potato quinoa casserole or a chilled Mexican quinoa salad for warmer weather.

Storage

This Mexican quinoa reheats well and makes for excellent leftovers. Once the dish cools, transfer it to airtight containers and refrigerate for up to 5 days for easy lunches or dinners during the week.

Freeze this Quinoa

Mexican quinoa freezes nicely. Pack it into airtight freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

This one-pot meal is ready to top and serve. Try it with guacamole or sliced avocado, diced tomatoes, salsa, a dollop of sour cream or dairy-free yogurt, a sprinkle of cheese or non-dairy cheese, and fresh cilantro. Add tortilla chips or strips for crunch.

4.65 from 17 votes

Slow Cooker Mexican Quinoa

Whip up this savory slow cooker Mexican quinoa for a pantry-staple meal that’s naturally vegan and gluten-free.

By: Lee Funke

Prep: 10 mins

Cook: 4 hrs

Total: 4 hrs 10 mins

Servings: 6

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Ingredients

• 1 cup uncooked white quinoa
• 2 large sweet potatoes, peeled and diced
• 15 oz. black beans, drained and rinsed
• 15 oz. whole kernel corn, drained and rinsed
• 28 oz. crushed tomatoes
• 4 oz. green chiles
• 2 cups vegetable broth (or any broth)
• 1/2 large red onion, finely diced
• 3 tablespoons taco seasoning
• 1 tablespoon sriracha
• 2 teaspoons maple syrup

Optional Toppings

• Fresh cilantro
• Yogurt or dairy-free yogurt
• Sliced avocado
• Smoked paprika

Instructions

• Spray the slow cooker with non-stick cooking spray.
• Place all ingredients into the slow cooker and mix until combined.
• Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the quinoa is cooked and the sweet potatoes are tender.
• Stir the mixture every hour while cooking.
• When the quinoa and sweet potatoes are done, uncover, serve with desired toppings, and enjoy.

Tips & Notes

• Storage: Cool completely, then refrigerate in airtight containers for up to 5 days.
• Freezing: Freeze in airtight containers for up to 3 months. Thaw overnight before reheating.
• Nutrition information excludes optional toppings.

Watch It

Video available on the original recipe page.

Nutrition

Serving: 1/6 recipe — Calories: 342 kcal — Carbohydrates: 57 g — Protein: 16 g — Fat: 3 g — Fiber: 12 g — Sugar: 13 g

Nutrition information is an approximation.

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• Crock Pot Baked Potatoes