Slow Cooker Tex Mex Quinoa Taco Bowls

These slow cooker Tex Mex quinoa bowls are so good. They’re full of veggies, beans and spices, making a hearty and colorful meal that’s packed with the best flavors.

Also try chipotle chicken fresh Mex bowls, chickpea curry, smoked elote, white chicken chili, or antipasto farro salad (followed by honey bun cake!)

Why You’ll Love It

Effortless cooking: Toss everything into the slow cooker and let it simmer to perfection.
Vibrant and nutritious: Full of colorful veggies, beans and wholesome quinoa. This recipe is vegan, vegetarian, and gluten-free.
Customizable: Top it your way with avocado, yogurt or shredded lettuce.
Meal prep friendly: Make a big batch for easy lunches or dinners all week.

Crockpot Tex Mex Quinoa Bowl Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Quinoa: A protein-rich grain that becomes tender and fluffy in the slow cooker. Pronounced ‘KEEN-wah’ this superfood is a gluten-free grain. It’s also what is known as a ‘whole protein’ because it contains all 9 of the essential amino acids.
Black beans: Add heartiness and plant-based protein.
Mexican style corn: Brings sweetness and extra texture.
Bell peppers: Give color and a subtle crunch.
Red onions: Add sharpness and depth of flavor.
Pico de gallo: Brightens the dish with fresh tomato, onion and lime.
Jalapenos: Add a mild kick and balance the richness.
Vegetable broth: Helps cook the quinoa and infuses everything with flavor.
Taco seasoning: Adds bold Tex Mex spices in one easy step.
Salsa verde: Brings tangy heat and complexity to the mix.
Limes: Their juice lifts and brightens the final dish.

How to Make Tex Mex Quinoa Taco Bowls

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep the ingredients: Rinse the quinoa and beans, and dice the vegetables.
Load the slow cooker: Add all ingredients to the cooker and stir to combine.
Cook until tender: Set on low or high depending on your schedule.
Serve with toppings: Spoon into bowls and garnish with yogurt, avocado or anything you like.

Substitutions and Variations

Make it spicy: Use hot salsa verde or add crushed red pepper flakes.
Use brown rice: If you don’t have quinoa, use quick-cooking brown rice and adjust liquid.
Try different beans: Pinto or kidney beans work well too.

Serving Suggestions

Appetizers: Begin your meal with this cowboy caviar dip or some shrimp ceviche.
Side dishes: Serve a kale and corn salad on the side and some rice and beans.
Dessert: Finish off with marranito cookies or Mexican ice cream.

How to Store Tex Mex Taco Bowls with Quinoa

Store: Keep leftovers in an airtight container in the refrigerator and eat within 2 or 3 days. If you have leftover toppings, these will keep separately too. Toss the avocado slices (if using) in lime juice to stop them going brown.
Freeze: You can freeze this dish but don’t add the toppings.
Thaw: Defrost overnight in the fridge.
Reheat: You can reheat it in the microwave or in a skillet. Don’t add the toppings (sour cream, lettuce and so on) until you’ve warmed it back up and ready to serve.