As a working mom, I’m a huge fan of the crock pot. I’m pregnant and have a little toddler at home, so when I come home from work, I’m exhausted and want to spend as much time with my little one before he goes to bed. That being said, my crockpot has been a saving grace for busy work works and our busy household. My go-to crockpot recipes are beef stroganoff and chili and have these on repeat throughout the winter. Now I’m on the hunt for some new healthy crockpot recipes and I stumbled upon several variations of this quinoa enchilada dish. Below is my variation of the quinoa enchilada recipes which I have improved and simplified. It’s super easy… just throw the ingredients in a crock pot and wham-bam-thank you ma’am, done! You can be home from work and a healthy, protein-packed dinner will be served!
Let me know if you’ve done any other variations of this and how it turned out! Thanks for trying and reading!
Xoxo, Rachael
| Prep Time | 15 minutes |
| Cook Time | 6 hours |
| Servings |
servings
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- 1 cup quinoa
- 1 - 28 oz red chili enchilada sauce
- 1-15 oz black beans, drained and rinsed
- 1-12 oz canned or frozen sweet corn
- 1 medium yellow onion, diced
- 1 cup shredded Mexican blend cheese, divided
- 1 cup water
- 1 head butter lettuce
- 1 lb chicken breasts (optional)
Ingredients
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|
- Turn crock pot on low setting.
- Combine quinoa, enchilada sauce, black beans, diced tomatoes, sweet corn, onions, chicken (optional), and water all into crockpot and stir.
- Leave crock pot to cook on low for 6-8 hours, stirring occasionally and until liquid is absorbed and the quinoa is tender.
- Add ½ of the divided cheese.
- If you added chicken, remove from crockpot and shred it with a fork and put back into crock pot for an additional 30 minutes to an hour.
- When finished, prep lettuce cups onto plate and dish up quinoa dish inside cups. Serve with any desired toppings: remaining cheese, cilantro, avocado, and your favorite hot sauce. ENJOY!
thanks for the heads up, I just checked and didn’t have any issues.