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Crockpot Enchilada Quinoa

This hearty, wholesome crockpot Enchilada Quinoa is the ultimate comfort food that’s ready in minutes and tastes even better the next day. Loaded with quinoa, black beans, corn, and zesty enchilada sauce, it's a nutritious, crowd-pleasing slow cooker favorite that comes together with minimal effort. A perfect balance of Tex-Mex flair and family-friendly nourishment!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa uncooked, rinsed
  • 1.5 cups enchilada sauce
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn frozen or canned
  • 1 can diced tomatoes 14.5 oz, with juice
  • 1 cup vegetable broth
  • 1 bell pepper diced
  • 1/2 onion yellow, finely diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1–1.5 cups shredded cheese Mexican blend or cheddar (omit for dairy-free)
Optional Protein Additions
  • shredded chicken cooked, for non-vegetarian option
  • ground turkey or beef browned and seasoned, for non-vegetarian option

Equipment

  • Slow Cooker
  • Fine Mesh Strainer
  • Fork

Method
 

  1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for at least 1 minute, rubbing the grains to remove bitterness. Drain well.
  2. Dice 1 bell pepper and 1/2 onion into small, uniform pieces.
  3. Lightly grease your slow cooker with olive oil or non-stick spray.
  4. In the slow cooker, combine the rinsed quinoa, 1.5 cups enchilada sauce, 1 can black beans (drained and rinsed), 1 cup corn, 1 can diced tomatoes (with juice), diced onion, diced bell pepper, 1 cup vegetable broth, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp garlic powder.
  5. Stir gently to combine. The mixture should look a little soupy at this stage — the quinoa will absorb the liquid as it cooks.
  6. Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, or until the liquid is absorbed and quinoa is tender and fluffy.
  7. Remove the lid once cooked and fluff the quinoa with a fork. Stir in about half of the cheese until melted.
  8. Sprinkle the remaining cheese over the top and cover with the lid for 5–10 minutes, or until cheese is fully melted and bubbly.
  9. Serve warm and top with your favorite garnishes like cilantro, sour cream, avocado, or tortilla chips.

Nutrition

Calories: 320kcalCarbohydrates: 46gProtein: 15gFat: 8gSaturated Fat: 3gCholesterol: 15mgSodium: 580mgPotassium: 420mgFiber: 9gSugar: 5gVitamin A: 120IUVitamin C: 25mgCalcium: 100mgIron: 3.2mg

Notes

This recipe is naturally gluten-free, but double-check your broth and enchilada sauce labels if avoiding gluten. To make it fully vegan, swap cheese with dairy-free alternatives. For a meatier version, add browned ground turkey or shredded chicken at the end. If you add raw cubed chicken, cook longer and ensure internal temp reaches 165°F.
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