Slow Cooker Enchilada Quinoa
Try this Slow Cooker Enchilada Quinoa recipe, or contribute your own.
Try this Slow Cooker Enchilada Quinoa recipe, or contribute your own.
- 1 15- ounce can black beans drained and rinsed
- 1 15- ounce can yellow corn drained and rinsed
- 2 15- ounce cans of mild or medium red enchilada sauce divided
- 1 15- ounce can of diced fire roasted tomatoes and green chiles
- 1 cup un-cooked quinoa + 1/2 cup water
- 4 ounces cream cheese (light or fat free is okay)
- salt and pepper to taste (i used about 1 teaspoon
- 1 cup shredded mexican style cheese
- optional: chopped cilantro diced tomatoes, diced avocado, sour cream
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -6 (28g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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.
- 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.
- Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.
My Go-To Weeknight Meal: Slow Cooker Enchilada Quinoa
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between juggling work deadlines, school pick-ups, and everything in between, the last thing I want to spend my precious evening hours doing is slaving away in the kitchen. That's why I've become obsessed with slow cookers – they’re my secret weapon for effortlessly creating flavorful and satisfying dinners, even on the busiest of days.
This Slow Cooker Enchilada Quinoa recipe has become a staple in our household. It's incredibly versatile, easily adaptable to whatever vegetables I have on hand, and best of all, it requires minimal prep time. The slow cooker does all the work, allowing the flavors to meld beautifully throughout the cooking process. The result? A hearty, comforting meal that’s packed with protein and fiber, keeping everyone full and energized throughout the evening. My kids, who are notoriously picky eaters, absolutely devour this dish – and that, my friends, is a culinary win in my book!
The beauty of this recipe lies in its simplicity. You simply toss everything into the slow cooker – beans, corn, enchilada sauce, quinoa, and a few other pantry staples – and let it simmer. The quinoa cooks perfectly in the slow cooker, absorbing all the delicious flavors of the enchilada sauce and spices. The cream cheese adds a touch of richness and creaminess, creating a wonderfully satisfying texture. I often sneak in extra veggies, depending on what's in season or what needs to be used up from the fridge. Chopped bell peppers, zucchini, or even leftover roasted sweet potatoes work wonderfully in this recipe.
Once the cooking time is up, it’s all about the toppings. I love to pile on fresh tomatoes, avocados, a dollop of sour cream, and some chopped cilantro for a burst of freshness. The shredded cheese, melted to perfection during the cooking process, adds another layer of flavor and texture. It's the perfect balance of savory and slightly spicy, making it a meal that truly satisfies. This recipe is also a fantastic way to use up leftover cooked quinoa. If you have some leftover quinoa from another meal, just add it to the slow cooker along with the other ingredients, and you'll have a quick and easy dinner ready in no time.
Beyond its ease and deliciousness, this recipe is also a lifesaver for meal prepping. I often double the recipe and store the leftovers in the fridge for quick and easy lunches throughout the week. It reheats beautifully and tastes just as good the next day, if not better! The flavors have had time to meld even further, resulting in an even more intense and satisfying dish. This means less time spent cooking and more time spent with my family – a trade-off I happily make every single time. It's truly a recipe that's as convenient as it is delicious.
So, if you're looking for a simple, healthy, and utterly delicious weeknight dinner that requires minimal effort, give this Slow Cooker Enchilada Quinoa a try. Trust me, it’ll quickly become a family favorite, and you’ll wonder how you ever managed without it.
Tips and Variations:
- Spice Level: Adjust the amount of enchilada sauce to your preference. For a milder dish, use mild enchilada sauce. For a spicier kick, opt for medium or even hot.
- Vegetarian/Vegan Option: Easily make this recipe vegetarian or vegan by using vegetable broth instead of water and omitting the sour cream. You can also substitute the cream cheese with a vegan cream cheese alternative.
- Protein Boost: Add cooked chicken, ground beef, or black beans for extra protein. Shredded chicken is especially delicious in this dish.
- Make it a Bowl: Serve this over a bed of rice or mixed greens for a complete and satisfying meal.
- Customize your toppings: Get creative with your toppings! Try adding different types of cheese, salsa, pickled onions, or even a squeeze of lime juice.
This Slow Cooker Enchilada Quinoa is more than just a recipe; it's a testament to the power of simple ingredients and a little bit of slow cooker magic. It's a meal that embodies comfort, ease, and deliciousness – everything a busy mom (or anyone!) could ask for.
