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Quinoa Enchilada Crockpot

This Quinoa Enchilada Crockpot is a warm, comforting, and easy slow cooker meal packed with bold flavors and wholesome ingredients.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, Gluten-Free, Healthy, Slow Cooker
Servings: 6 servings

Ingredients

  • Cooking spray for greasing the crockpot
  • 1 tablespoon olive oil adds a touch of richness
  • 1/2 cup diced yellow onion for a sweet, aromatic flavor
  • 1/2 cup diced bell pepper recommend using red for sweetness and color
  • 1 pound lean ground turkey a healthier protein option
  • 1 teaspoon minced garlic for that essential kick
  • 1 tablespoon chili powder adds depth and a bit of heat
  • 1 teaspoon cumin for a warm, earthy flavor
  • 3/4 teaspoon salt to enhance all the flavors
  • 1/4 teaspoon pepper for seasoning
  • 1 1/2 cups uncooked quinoa the star of the dish
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup frozen corn sweet and colorful
  • 1/2 cup salsa for a tangy touch
  • 1 14-ounce can fire-roasted diced tomatoes undrained for extra flavor
  • 1 cup chicken stock or chicken broth or water
  • 1 19-ounce can red enchilada sauce the sauce that ties it all together
  • 2 cups Cheddar cheese or Mexican blend cheese; 1 cup extra sharp and 1 cup Monterey Jack used
  • 1/3 cup fresh cilantro finely chopped for garnish
  • Toppings as desired

Instructions

  • Spray the inside of your crockpot with cooking spray to prevent sticking and make cleanup easier.
  • In a skillet over medium heat, add olive oil. Once hot, sauté diced onion and bell pepper for about 5 minutes until soft and fragrant. Add minced garlic and stir for another minute.
  • Push vegetables to one side of the skillet and add lean ground turkey. Cook until browned, about 5-7 minutes, breaking it up as you go. Stir everything together and season with chili powder, cumin, salt, and pepper.
  • Transfer the turkey mixture into the prepared crockpot. Add quinoa, black beans, corn, salsa, fire-roasted diced tomatoes with juices, chicken stock, and red enchilada sauce. Stir until well combined.
  • Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours until quinoa is cooked and fluffy.
  • About 15 minutes before serving, sprinkle cheese over the top of the quinoa mixture. Cover and allow cheese to melt.
  • Once cheese is melted, stir gently to combine. Garnish with fresh cilantro and any additional desired toppings. Serve and enjoy!

Equipment

  • Crockpot
  • Skillet
  • Cutting Board
  • Measuring Cups and Spoons
  • Wooden Spoon

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of water to keep moist.
  • Freeze portions in freezer-safe containers for up to 3 months; thaw overnight before reheating.
  • Customize with different proteins like ground chicken, beef, or shredded rotisserie chicken for variety.