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Enchilada Quinoa Recipe

If you are looking for a delicious vegetarian, healthy, protein full meal, you need to make this Enchilada Quinoa. You can also serve this as a side dish, to any Mexican inspired dish.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Keyword: easy dinner, Enchiladas, mexican recipe, Vegetarian
Servings: 4
Calories: 222kcal

Equipment

  • Slow Cooker

Ingredients

  • 1 cup uncooked quinoa
  • 1 can of black beans drained
  • 1 can of corn drained
  • ½ cup yellow onion diced
  • 2 cups red enchilada sauce
  • 1 Tablespoon taco seasoning mix
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • 1 Tablespoon garlic minced
  • toppings as desired

Instructions

  • In the slow cooker, combine the quinoa, black beans, corn, yellow onion, enchilada sauce, taco seasoning mix, cumin and black pepper.
  • Stir until fully incorporated.
  • Place the lid on the slow cooker, and cook on high for 1 hour and 30 minutes, or until quinoa is soft.
  • Remove from slow cooker and top with meat, or desired enchilada toppings.
  • Serve immediately.

Notes

  • If you are looking to add more heat, you could use a hotter enchilada sauce. I have a wimpy mouth, so I tend to reach for the mild enchilada sauce.

Nutrition

Calories: 222kcal | Carbohydrates: 41g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 1095mg | Potassium: 302mg | Fiber: 6g | Sugar: 9g | Vitamin A: 871IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 3mg