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Slow Cooker Enchilada Quinoa
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5 from 1 vote

Slow Cooker Enchilada Quinoa

Enchilada favored quinoa with black beans, corn, and tomatoes. Topped with cheese and cooked right in the slow cooker.
Course: Main Dish
Servings: 4 -6


  • 1 cup uncooked quinoa thoroughly rinsed and drained
  • 2 15 oz cans red enchilada sauce (mild, medium or hot, if you dare)
  • 1 10 oz diced tomatoes with green chilies (I used the Rotel brand)
  • 1 15 oz can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup water
  • 1 t garlic powder
  • 1 t ground cumin
  • salt and pepper to taste
  • 4 oz cream cheese cut into small cubes
  • 1 cup grated cheese you can use cheddar, Colby jack, Monterey jack, etc.


  • Pour the quinoa, enchilada sauce, diced tomatoes with green chilies, black beans, corn, water, garlic powder, cumin, salt, pepper, and cream cheese in the slow cooker and stir.
  • Cover and cook on low for 5 - 7 hours or on high for 4 - 5 hours.
  • During the last 30 minutes of cooking time, give the quinoa mixture a good stir to make sure the cream cheese is incorporated into the quinoa. Sprinkle the grated cheese on top. Cover and let the cheese melt (about 20 to 30 minutes).
  • Serve topped with your favorite toppings such as diced tomatoes, diced avocados, sour cream, etc.


Recipe Source: Creme de la Crumb