Slow Cooker Enchilada Quinoa

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Healthy, easy Slow Cooker Enchilada Quinoa. Just set it and forget it for a cheesy, protein-packed crock pot meal the whole family will love!

Slow cooking minimizes your time in the kitchen while maximizing dinner compliments! Try Slow Cooker Honey BBQ Beef BrisketSlow Cooker Spicy Cashew Chicken, and Slow Cooker Barbacoa Beef  to be sure 😉

Slow Cooker Enchilada Quinoa

This may very well be my new favorite dish of all time. And if not all time, certainly the past 93 hours.  That means it’s competing with Mom’s Christmas ham – shh! don’t tell.

Slow Cooker Enchilada Quinoa

Sometimes (read: pretty much every day of my life) I need an easy, practically zero-work recipe that I know I can count on to be absolutely 100% delicious to feed my Mexican food obsession. Slow cooker enchilada quinoa, you are heaven sent. Literally five minutes of prep means I can forget it for a few hours and come back when it’s ready to be devoured.

Slow Cooker Enchilada Quinoa

See that picture up there? ^^^ There’s a lot of yum happening in that crock pot and it lasted us several days since there’s just two of us in this here humble abode, which means leftovers for dayzzz and I could not be more happy about that. If there’s one thing I love more than freshly made cheesy quinoa smothered in enchilada sauce and stuffed with corn and black beans, it’s one or two day old cheesy quinoa smothered in enchilada sauce and stuffed with corn and black beans.

I ate this stuff for breakfast. Yes. Cheesy enchilada quinoa for breakfast. It’s a thing that will be happening again friends.

Slow Cooker Enchilada Quinoa

Now who wants the first bite??

Too late! That’ll be miiine……

Slow Cooker Enchilada Quinoa

What people are saying about this Slow Cooker Enchilada Quinoa

“I threw this together last night and put it in the fridge. I started it in the morning around 7:00 and turned it off at 2:30- it was a fantastic dinner tonight! I added pieces of avocado, some sliced black olives, and a dollop of light sour cream. I’ve already passed this on to two friends and will definitely make this again!” – Bettina

“I’ve been in love with this recipe since I saw the picture. It’s almost dinner time and I snuck a taste…..YUMMY! Serving with tortilla rolls and chips for those that don’t want to eat it like a chili. Amazing post. THANK YOU!” – Anilise

“Made this over spring break for some of my friends since we were all taking classes and needed a little cheering up. I was worried cause it was me cooking for three guys, but they didn’t even question the lack of meat. They used it as burrito filling and they all got thirds, and then they knocked on my door the next morning and invited themselves in for leftovers. Great recipe, really really yummy, easy to make, and great flavors. It’s a crowd pleaser for sure.” – Elisa

“Made this last night and it was sooo good! I browned some ground turkey and dumped that in, too, and it turned out amazingly well! You weren’t kidding when you said leftovers for daysssss because I have enough for me to eat for the next 5 meals (and I could not be happier about that!)!! Thanks for the awesome recipe!” – Lauren 

Slow Cooker Enchilada Quinoa

Slow Cooker Enchilada Quinoa

Healthy, easy enchilada quinoa made right in the crock pot. Just set it and forget it for a cheesy, protein-packed meal.
4.94 from 79 votes
Prep Time: 5 minutes
Cook Time: 4 hours
0 minutes
Total Time: 4 hours 5 minutes
Servings: 4 servings


  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can yellow corn drained and rinsed
  • 2 15-ounce cans mild or medium red enchilada sauce divided
  • 1 15-ounce can diced fire roasted tomatoes and green chiles
  • 1 cup uncooked quinoa
  • 1/2 cup water
  • 4 ounces cream cheese
  • salt and pepper to taste (I used about 1 teaspoon salt and 1/4 teaspoon black pepper)
  • 1 cup shredded Mexican style cheese
  • optional: chopped cilantro, diced tomatoes, diced avocado, sour cream


  • Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese, and salt and pepper to the slow cooker. Stir everything together.
  • Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese. Cover and cook 4-5 hours on high or 5-7 hours on low.
  • Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.


*For added flavor, I like to add 1 teaspoon each cumin and garlic powder.


Calories: 355kcal | Carbohydrates: 29g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 294mg | Potassium: 304mg | Fiber: 3g | Sugar: 1g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 2mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!


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Recipe Rating


We LOVE this recipe!! I make it all the time. It is easy, healthy, delicious, and I love making it in the morning and having dinner ready when it’s time to eat. Absolutely five stars!

Is tHe can of fire roasted tomatoes and chiles Supposed To be one inGredient? I couLd only find them as seParate inGredients (unless i got rotel but iT’s not fire roasted).

    Yes! My local Kroger store has a can with them combined.

Wow – you can easily make vegan enchiladas to last you all week.. thank you very much!

    You’re so welcome! so glad you enjoyed this recipe.

5 stars
A family favorite!!! And I love that if I have a busy day or a appointment I can throw this quicky in the crockpot for a easier night,adding fresh avacodo to the top and some sour cream are definitely a must. Making it today for my clean house day!!! Thank you for sharing this recipe.

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