Description
This Slow Cooker Enchilada Quinoa is a hearty and flavorful one-pot meal packed with protein-rich quinoa, black beans, and vibrant vegetables. Simmered in mild red enchilada sauce with spices and topped with melted Mexican cheese, it’s an easy, comforting dish perfect for busy weeknights. Customize with your favorite toppings like avocado, sour cream, or fresh cilantro for a delicious Tex-Mex twist.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked quinoa, rinsed
- 1/2 cup water
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red pepper, seeds removed and diced
- 2 15 oz cans black beans, rinsed and drained
- 2 10 oz cans Old El Paso mild red enchilada sauce
- 1 15 oz can diced tomatoes
- 1 4.5 oz can Old El Paso chopped green chiles
- 1 cup frozen corn kernels
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/3 cup chopped cilantro
- Salt and black pepper to taste
Toppings
- 1 1/2 cups shredded Mexican cheese (divided)
- Optional toppings: sliced green onions, avocado, diced tomatoes, sour cream, cilantro, lime wedges
Instructions
- Combine Ingredients: In a slow cooker, add quinoa, water, diced onion, minced garlic, diced red pepper, rinsed black beans, enchilada sauce, diced tomatoes, chopped green chiles, corn, lime juice, ground cumin, chili powder, and chopped cilantro. Stir well to combine and season with salt and black pepper to taste.
- Cook the Mixture: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, until the liquid is absorbed and the quinoa is fully cooked and tender.
- Stir and Add Cheese: Remove the lid, stir the casserole thoroughly, and taste to adjust the seasoning as needed. Stir in half of the shredded Mexican cheese evenly throughout the quinoa mixture, then sprinkle the remaining cheese on top.
- Melt Cheese: Replace the lid and continue cooking on low or warm setting for about 15 minutes, or until the cheese has melted completely.
- Serve: Serve the enchilada quinoa warm, garnished with your choice of optional toppings such as sliced green onions, avocado, diced tomatoes, sour cream, fresh cilantro, and lime wedges for extra flavor and texture.
Notes
- If you prefer a spicier dish, use medium or hot enchilada sauce instead of mild.
- Make sure to rinse quinoa before cooking to remove any bitterness.
- Frozen corn can be substituted with fresh corn if available.
- If you don’t have a slow cooker, this recipe can be adapted to cook on the stovetop, simmering covered for about 20-25 minutes until quinoa is cooked and liquid absorbed.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 25 mg
