4.98 from 44 votes
Slow Cooker Enchilada Quinoa
Slow Cooker Enchilada Quinoa
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins

Healthy, easy enchilada quinoa made right in the crock pot. Just set it and forget it for a cheesy, protein-packed meal.

Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: beans, enchilada, quinoa
Servings: 4
Author: Tiffany
  • 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
  1. 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.

  2. 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.

  3. Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.

Recipe Notes

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