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Slow Cooker Enchilada Quinoa

4.97 from 158 votes
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.
Prep Time: 5 minutes
Cook Time: 4 hours
0 minutes
Total Time: 4 hours 5 minutes
Servings:4 servings

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

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

Nutrition

Calories: 355 kcal, Carbohydrates: 29 g, Protein: 14 g, Fat: 20 g, Saturated Fat: 11 g, Cholesterol: 58 mg, Sodium: 294 mg, Potassium: 304 mg, Fiber: 3 g, Sugar: 1 g, Vitamin A: 576 IU, Vitamin C: 1 mg, Calcium: 233 mg, Iron: 2 mg
Course: Main Course, Side Dish
Cuisine: Mexican
Author: Tiffany