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Slow Cooker Enchilada Quinoa
4.8 from 108 votes

Slow Cooker Enchilada Quinoa

Slow Cooker Enchilada Quinoa combines quinoa with black beans, vegetables, and enchilada sauce for a hearty, savory casserole. The slow cooking melds flavors and softens the quinoa, while shredded cheese melts on top creating a creamy finish. It’s a hands-off dish well suited for dinner or meal prep with its balanced mix of protein and vegetables and adaptable spicy notes from cumin and chili powder. Optional toppings like avocado and sour cream add freshness and texture.

Prep Time
15 mins
Course: Main Course, Snacks
Cuisine: American, Vegetarian, gluten-free

Ingredients

  • 1 cup quinoa rinsed, uncooked
  • 1/2 cup water
  • 1 onion diced, small
  • 2 cloves garlic minced
  • 1 red pepper seeds removed, diced
  • 2 black beans 15 oz cans, rinsed and drained
  • 2 enchilada sauce Old El Paso mild, 10 oz cans
  • 1 diced tomatoes 15 oz can
  • 1 chopped green chiles Old El Paso, 4.5 oz can
  • 1 cup corn frozen kernels
  • lime juice of 1 small lime
  • 1 teaspoon cumin ground
  • 1 tablespoon chili powder
  • 1/3 cup cilantro chopped
  • salt to taste
  • black pepper to taste
  • 1 1/2 cups Mexican cheese shredded
  • green onions avocado, diced tomatoes, sour cream, cilantro, and lime wedges, sliced, optional topping

Instructions

    Cup of Yum
  1. Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir to combine. Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
  2.  Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes.
  3. Serve warm with desired toppings.