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5.0 from 483 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 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 4 servings
Calories: 355 kcal
Course: Side Dish , Main Course
Cuisine: Mexican

Ingredients

  • 1 ounce can black beans drained and rinsed
  • 1 ounce can yellow corn drained and rinsed
  • 2 ounce cans mild or medium red enchilada sauce divided
  • 1 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

    Cup of Yum
  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.

Notes

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

Nutrition Information

Calories 355kcal (18%) Carbohydrates 29g (10%) Protein 14g (28%) Fat 20g (31%) Saturated Fat 11g (55%) Cholesterol 58mg (19%) Sodium 294mg (12%) Potassium 304mg (9%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 576IU (12%) Vitamin C 1mg (1%) Calcium 233mg (23%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 355

% 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.