Slow Cooker Enchilada Quinoa
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Slow Cooker Enchilada Quinoa

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
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4
Author Tiffany

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
  • 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

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

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