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 Brisket, Slow Cooker Spicy Cashew Chicken, and Slow Cooker Barbacoa Beef to be sure 😉
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.
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.
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.
Now who wants the first bite??
Too late! That’ll be miiine……
More Recipes to Try
- Enchilada Quinoa Stuffed Zucchini Boats – a fresh, vibrant twist on classic comfort food baked to bubbling, saucy perfection.
- One Pan Greek Sun Dried Tomato Chicken and Lentils – the ultimate effortless weeknight dinner that delivers big, sun-drenched flavors with minimal cleanup.
- Quinoa Chicken Nuggets – crispy, golden, bite-sized perfection baked for ultimate guilt-free crunch.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Slow Cooker Enchilada Quinoa
Ingredients
- 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
- ½ cup water
- 4 ounces cream cheese
- salt and pepper to taste , (I used about 1 teaspoon salt and ¼ teaspoon black pepper)
- 1 cup shredded Mexican style cheese
- optional: chopped cilantro, diced tomatoes, diced avocado, sour cream
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this tOnight and it was supe sOupy but overall amazing. I am a vegetarian but my boyfriend is Not and he loved it. Because of the soupy consistency i DecideD to make rice and just Scoop the “enchilada chilli” (as my boyfriend Called it) on top. I also just let everyone add theIr own cheeSe on top. I added the CuMin and garlic but also some tumeric and chilli and onion powDerS.
EXCELLENT, DELICIOUS AND VERY TASTY.
This is great! I’m telling everyone to make this. Immediately. I’m obsessed.
Made this a few days ago with a few tweaks and will definitely make again. I couldn’t find enchilada sauce so I used a mix of taco sauce and salsa. I eyeballed the quinoa, not sure if I added more than a cup or if simply cooking it overnight 8 hours caused this, but the edges got kinda burnt, but no worries. I scraped out the middle portion and salvaged most of it and it tasted delicious. Subbed diced red pepper in place of corn, omitted cream cheese and cheese and added about 3/4 cup nutritional yeast to keep it vegan. Mine does not look as wet as these pictures so next time I’d add more liquid, but an easy fix. Nice and hearty, been enjoying it the last few days, both warm when I have access to a microwave, and cold when I am on the go, and it is delicious both ways. Thank you!
OMG absolutely delicious!! Finished cooking it at 10pm and I decided to go in for a taste, horrible idea! I ended up eating an entire bowl of it! Definitely will make this again for my family! Now I just Need to go buy an avocado to add on top. 😊 Thank you for the wonderful recipe!
This recipe is amazing and so easy! I make this on Sundays now and have it for lunch all throughout the week. It’s even delicious served along corn chips (I love Trader Joe’s) – almost as a dip. Thank you!
I loved this! I left out the cream cheese but added a bit of sour cream and green onions once this yumminess was in my bowl. <3 <3 <3 Thank you for such an easy, healthy, tasty recipe!
HI! I am so excited to make this tonight. Do you think I could layer with tortillas in the slow cooker?
As a recently new vegetarian, I’ve been looking for new dishes. This was ABSOLUTELY INCREDIBLE. I did add a can of kidney beans to bump up the protein, but other than that, I kept it the same. I would add a dollop of plain greek yogurt to the top of each serving to give it some “sour cream”, but it is very very good without it! I definitely recommend!!
Thank you so much for sharing this! I can’t believe how easy and absolutely delicious this recipe is. I made it on Monday, froze the leftovers, and am making it again tonight for a girls’ night. I will definitely be coming back to your site!