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Crockpot Enchilada Quinoa Recipe

Hearty Crockpot Enchilada Quinoa Recipe You’ll Love!

This Crockpot Enchilada Quinoa Recipe is a comforting, nutritious dish with minimal effort required—perfect for busy weeknights!
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Course: Dinner
Cuisine: Mexican
Keyword: Crockpot, Enchilada, healthy, One-pot, Quinoa, vegetarian
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 4 servings
Calories: 350kcal

Equipment

  • Crockpot

Ingredients

For the Base

  • 1 cup Quinoa Rinsed
  • 2 cups Water
  • 2 cups Black Beans Canned, drained, and rinsed
  • 1 can Corn Canned, drained
  • 30 oz Diced Tomatoes Canned

For the Flavor

  • 15 oz Enchilada Sauce Choose mild or spicy
  • 1 tablespoon Taco Seasoning Adjust according to taste

Instructions

How to Make Crockpot Enchilada Quinoa

  • Prepare the Base: In a large crockpot (5-7 quart), combine the drained black beans, drained corn, and diced tomatoes. Ensure everything is mixed well for an even distribution of flavors.
  • Add Quinoa: In a separate bowl, mix the rinsed quinoa with the water; add this mixture to the crockpot. It's important to have the right moisture for the quinoa to cook perfectly!
  • Mix Together: Stir all ingredients in the crockpot until well combined, creating a colorful medley that smells divine.
  • Top and Cook: Pour the enchilada sauce evenly over the top. Cover and cook on high for 4-5 hours or low for 8 hours.
  • Finish and Serve: Once cooked, give it a quick stir. Top individual servings with shredded cheese if desired, and serve warm.

Notes

Garnish with fresh avocado or cilantro for a refreshing touch. Always rinse the quinoa before cooking to ensure a pleasant flavor.

Nutrition

Serving: 1cup | Calories: 350kcal | Carbohydrates: 60g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 800mg | Potassium: 650mg | Fiber: 12g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 15mg | Calcium: 6mg | Iron: 20mg