Slow Cooker Enchilada Quinoa
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
4 servings
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Calories
355 kcal
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Course
Side Dish, Main Course
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Cuisine
Mexican
Slow Cooker Enchilada Quinoa
Description
Slow Cooker Enchilada Quinoa features black beans, corn, and diced green chiles mingled with quinoa in a rich base of red enchilada sauce and cream cheese. Cooking in the slow cooker melds these ingredients into a creamy, hearty dish that absorbs the tangy and mildly spicy flavors of the enchilada sauce. The topping of shredded Mexican-style cheese melts over the mixture before cooking completes the richness.
The dish balances tender quinoa with a smooth, creamy texture from cream cheese and cheese, while fresh diced tomatoes, avocado, sour cream, and chopped cilantro add brightness and cool contrast at serving. The slow cooker method allows the flavors to develop fully with minimal active preparation.
This preparation pairs well as a vegetarian main or side with complementary Mexican dishes. It’s practical for meal prepping or a casual gathering where a comforting, flavorful grain dish is desired.
Notes suggest adding cumin and garlic powder for extra flavor if desired, which can enhance the dish’s savory depth. Seasoning with salt and pepper adjusts to taste before serving.
Ingredients
- 1 ounce can black beans drained and rinsed
- 1 ounce can corn drained and rinsed, yellow
- 2 ounce cans Red Enchilada Sauce divided, mild or medium
- 1 ounce can Fire Roasted Tomato diced
- 1 ounce can green chile diced
- 1 cup quinoa uncooked
- ½ cup water
- 4 ounces cream cheese
- salt I used about 1 teaspoon salt and ¼ teaspoon black pepper, to taste
- black pepper I used about 1 teaspoon salt and ¼ teaspoon black pepper, to taste
- 1 cup cheese shredded Mexican style
- cilantro cilantro chopped; tomato diced; avocado diced; optional
- tomato
- 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 additional flavor, consider adding cumin and garlic powder to the ingredients before slow cooking.
- Adjust seasoning with salt and black pepper according to personal taste.
- Top with fresh diced avocado, tomatoes, sour cream, and cilantro just before serving to add freshness and contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 58mg | 19% |
| Sodium | 294mg | 12% |
| Potassium | 304mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 233mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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