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 make this every 2 weeks, if not more often. I love it. 3 yEar old loves it. Grandma loves it. So good. Thank you for this recipe!
Happy to hear that this recipe is enjoyed by so many! Thanks, Hope!
I’ve been cHarged with making a vegetarian option for a potlucK; I’d love to make this due to all the great reviews. The only question i have is is it freEzable? And if so, for how lOng? Thanks!
I think that would be fine. I suggest not freezing any toppings like avocado/tomato etc with it though!
For those of you wondering, you can double this for a 6 quart slow cooker. I did this last night and it’s very good! I cooked it 4.5 hours on high. I didn’t add the corn because i didn’t want to add the SWEETENess to it. I served it with tortilla chips.
Thank you for sharing!
This has become a signature dish of mine. Tried it for the first time at a house warming party, and now everyone asks me to bring it for future events! THank you!!!
Fantastic job, Alyssa! I’m so excited to hear that this recipe has been quite the crowd pleaser for you!! Thanks for sharing 🙂
Has any made this in the inst pot? I did once buand got luCky by guessing times, etc. wondering if any has ip recipe handy.
You should the the cumin and garilc in the RECIPE part and then put optional i was silly anD DIDN’T read the notes (i did the frist Time and added it In) but i just made this recipe for the SECOND time and forgot and i COULDN’T figure out why i DIDN’T taSte good like the first time i just stired it in at the end Hoping It will make it better
Im thinking of making rhis for mothers day. Have u ever added frozen corn instead od the canned corn?
I actually haven’t done this with this particular recipe before, but I’m sure it’s fine. If anything, maybe let it thaw a bit before adding it just in case some extra liquid comes off of it.
I can’t believe it, but my dad doesn’t like anything without meat and he loved it. My mom doesn’t like Quinoa and she loved it. O_O It’s a real hit!!
Wow- that is fantastic! Way to go! 😉
THIS RECIPE IS ON MY REGULAR ROTATION AND IS ALWAYS A HIT NO MATTER WHO IS AROUND. I SERVE IT WITH CHIPS AS WELL.
The best compliment is when a reader says the recipe has become part of their regular rotation! 😉 Thanks, Leann! Super excited to hear that you enjoyed this recipe so much!
We love this recipe. It has become a staple in our home. Thanks for sharing!
Shannon- that makes me super excited to hear! I love hearing when a recipe becomes a staple in a home! Thanks for your input! 🙂