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.
This was an epic hit for my family. Easy to make. And delicious. I just added green chili enchilada sauce instead.
Amazingly good for how simple it is! Will definitely make this again. The only thing that didn’t work for me is layering the second can of enchilada sauce on top. Next time I’ll try letting it cook for a few hours, giving it a stir to mix the cream cheese all in, then put on the second can of enchilada sauce after it’s firmed up enough to support the weight of the sauce. Either way, yum.
Delicious and easy! Thank you, I have been looking for crock pot vegetarian dishes and this one was perfect. I love that it’s heartier than a soup, even heartier than a stew — my husband was actually full!
Easy, quick and scrumptious!!! Made it twice and it is definitely a family favorite! We didn’t have cream cheese so used an equal amount of cubed quest fresco. So delicious.
Has anyone made this in the oven? I love this recipe and I know that defeats the purpose but I’m planning to bake this and bring to a friends house. It doesn’t transfer well to a different dish so i was hopinf to put it in a corningware. I thought i could bake it directly in there in the oven for the same time (or less) at 250. Thanks for any thoughts!
This is a super easy and delicious recipe! I had some chicken I needed to use so I added it in and it was perfect in four hours. I added the optional spices mentioned. We served it with cilantro, green onion, and sour cream.
Darn- I realized I didn’t buy enough enchilada sauce for a double recipe. What do you think of using salsa for some of it?
Could I sub long grain white rice for the quinoa? I wonder if it would need more/less liquid. My kiddo doesn’t like quinoa unfortunately.
Anyone doubled this recipe in a crockpot?
This was a WINNER with my family. My little dude even asked to pack in his lunch the next day. I added the extra spices plus a little chili powder, but it honestly probably didn’t need any of it. Will def make again. Delish!