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 love cheese enchiladas and onions, so will add those. Is there a reason onions aren’t included in this recipe?
No specific reason- I think they would be delicious! Definitely let me know what you think if you give it a try!
Thanks for the recipe, tUrned out great with chopped onions!
I don’t suppose you’ve considered seeing how to adapt this to the Instant Pot, have you? If you haven’t, I might play … Thanks.
I read that quinoa can have a bitter taste if not rinsed. Do you recommend rinsing it before putting it in the pot?
Hi Lynn- it certainly can’t hurt to rinse the quinoa. Most quinoa that is boxed is pre-rinsed!
We eat quinoa almost every week- i never rinse it! It’s always mixed with something else so never taste any bitterness…id say more grainy if anything.
I like the recipes but wanted to comment on the website having ads that cover up parts of recipes and take up lots of space. Also the layout of the page makes it difficult to view the actual recipe. The pictures of the food are giant and the text is too spread out. Its not an easy page to navigate.
Unbelivalby Good! i waited to long to cook so i baked in the oven at 325 for 1.5 hours. Topped it off with fresh cilantro, paste tomaotes, avocado, sour cream and more cheese. They all want more. I’d add a picdture if I could because it was great.
AweSome, easy Recipe!
Not much of a cook but this is by far the best thing i’ve made. the recipe is fool proof and easy. and yeah, great for breakfast too!
Perhaps you are a better cook than you think, Richard! 😉 I am happy to hear that you love this dish! Leftovers for breakfast sound right up my alley as well!
THIS IS MY ABSOLUTE FAVOURITE RECIPE. Straight up comfort food that doesnt COMPLETELY break my healthy eating. EVERY DAY IS A HAPPY DAY WHEN YOU GET TO EAT QUINOA ENCHILADA😊Unfortunately, the ingredients (especially enchilada sauce) are a Bit too Expensive for THE Weekly rotation. I’m assuming these ingredients are cheaper where the recipe creator lives. I still absolutely love this recipe and plan to make it as often as possible!
Hi Athena- I am so excited to hear that you love this recipe! Your comment totally made my day! 🙂
This is amazing! We threw everything in our slow cooker and let it cook for a few hours. Only changes: we didn’t use cream cheese, I used a jar of mild salsa instead of the enchilada sauce, and I used regular diced tomatoes rather than the spicy ones. We served it over crunched up plain tortilla chips. Yum!
How did it turn out because I did the same as you and added jalepenos because that’s what I had. It smells amazing though!
I had it last week and im making it again this week! I also added about a lb ground turkey to mine and loved that