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Delicious Crockpot Enchilada Quinoa

Healthy Crockpot Enchilada Quinoa

A healthy slow cooker enchilada quinoa with lean ground beef, tricolor quinoa, black beans, corn, fire-roasted tomatoes, jalapeños and enchilada sauce, finished with cheddar, green onions and cilantro. Easily vegetarian.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef 90/10; or ground turkey/chicken, or omit for vegetarian
  • 1 1/2 cups uncooked quinoa tricolor is pretty
  • 15 oz black beans 1 can, drained
  • 12 oz frozen corn 1 bag
  • 15 oz fire-roasted tomatoes 1 can
  • 1 tablespoon minced garlic
  • 1 red onion diced
  • 2 jalapeño peppers diced; seeds in for more heat
  • 12 oz enchilada sauce 1 bottle
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese divided
  • 3 green onions diced
  • 1/4 cup cilantro minced

Method
 

  1. Brown the ground beef (drain if using 80/20) and move it to the crockpot. Add the uncooked quinoa.
  2. Add the black beans, corn, fire-roasted tomatoes, garlic, red onion and jalapeños.
  3. Pour in the enchilada sauce and water, then add the chili powder, cumin, coriander, salt and pepper. Stir well.
  4. Cover and cook on HIGH for 3 hours, or until the liquid is absorbed. Taste and adjust seasonings.
  5. Stir in 1/2 cup of cheddar, then top with the other 1/2 cup, the green onions and cilantro. Replace the lid until the cheese melts.

Notes

Leave out the beef for a hearty vegetarian dish. Serve with tortilla chips, sour cream or avocado.