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Slow Cooker Quinoa Enchiladas

Slow Cooker Quinoa Enchiladas

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 Min
Cook Time: 4 Hours
Total Time: 4 Hours 5 Min

4 Servings

355 kcal


  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 2 15-ounce cans red enchilada sauce, divided
  • 1 15-ounce can tomatoes and green chilies
  • 1 cup dry quinoa
  • 4 ounces cream cheese, softened
  • 1 teaspoon cumin
  • ½ cup water
  • 1 cup shredded Mexican style cheese
  • Optional: chopped cilantro, diced avocado, sour cream


  1. Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chilies, quinoa, cream cheese, water and cumin 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 optional ingredients as desired.
Nutrition Facts

Per Serving: Calories: 355 kcal, Carbohydrates: 29 g, Protein: 14 g, Fat: 20 g, Saturated Fat: 11 g, Cholesterol: 58 mg, Sodium: 294 mg, Potassium: 304 mg, Fiber: 3 g, Sugar: 1 g, Vitamin A: 576 IU, Vitamin C: 1 mg, Calcium: 233 mg, Iron: 2 mg

Author: Creme De La Crumb


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