Slow Cooker Enchilada Quinoa
Serves: 5-6
With minimal prep and work, I can tell you that this Slow Cooker Enchilada Quinoa will be a new favorite at dinner time!
  • 1 cup quinoa, rinsed
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 cup corn, frozen ok
  • 1 can (4 oz) diced green chilies
  • 1 can (14 oz) petite diced tomatoes, not drained
  • ½ cup water
  • 2 oz. cream cheese, diced into chunks
  • 2 (8 oz) cans tomato sauce
  • 1 tsp. oregano
  • 1 tsp. cumin
  • ½ tsp. garlic powder
  • 2 tsp. chili powder
  • ½ cup cheddar cheese, shredded
  • Toppings: Cilantro, diced tomato, green onion, extra cheese, sour cream
  1. Combine quinoa, black beans, corn, diced green chilies, diced tomatoes, water and cream cheese together in a large slow cooker. Stir well. Cream Cheese will remain in lumps*
  2. In a small bowl, stir together the two cans of tomato sauce and 4 spices. Stir half of the sauce into the quinoa mixture.
  3. Cook quinoa on low for 5 hours. At the 4 hour mark, stir quinoa mixture so cream cheese is mixed throughout. Spread remaining tomato sauce on top and sprinkle with shredded cheese. Cook for another hour.
  4. Serve dish with optional toppings.
Recipe by Made by Melissa Lee at