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Slow Cooker Enchilada Quinoa

Prep Time 5 minutes


  • 1 15-oz can Black Beans, drained and rinsed
  • 1 15-oz can Yellow Corn, drained and rinsed
  • 2 15-oz cans Mild/Medium Enchilada Sauce
  • 1 15-oz can Diced Fire Roasted Tomatoes and Green Chiles
  • 1 Cup Uncooked Quinoa
  • 1/2 Cup Water
  • 4 oz Cream Cheese
  • 1 & 1/2 Cup Shredded Mexican Style Cheese/Cheddar
  • Salt and Pepper
  • Optional: Dash of Chili Powder
  • Toppings: Cilantro, Sour Cream, Greek Yogurt, Avocado


  1. Add beans, corn, 1 can of enchilada sauce, tomatoes and chiles, quinoa, water, cream cheese, salt and pepper to taste, and a dash of chili powder if you like a little heat, to the slow cooker. 

  2. Stir everything together until combined.

  3. Pour the other can of enchilada sauce evenly over the mixture.

  4. Sprinkle the cheese all over the top. 

  5. Cook on high for 4-5 hours or on low for 5-7. 

  6. Top with cilantro, sour cream, Greek yogurt, avocado, etc. and enjoy!