To celebrate the fall season, B finally bought a slow cooker after having Crock Pot FOMO for the past couple of years since K got hers. After scouring the web for a vegetarian slow cooker meal that wasn’t soup or mac n’ cheese, this delicious slow cooker enchilada quinoa recipe was found courtesy of our new favorite food blog Creme de la Crumb!
Slow Cooker Healthy Enchilada Bake
Prep time: 5-10 minutes (amazing!)
Servings: we were able to turn this into 6 dinner-sized servings
1 15oz. can of black beans – drained & rinsed
1 15oz. can of yellow corn – drained & rinsed
2 15oz. cans (or bottles) of red enchilada sauce
1 15oz. can of diced fire roasted tomatoes with green chiles (yes, you will find this at your grocery store!)
1 cup uncooked quinoa
1/2 cup of water
4 oz. of cream cheese
salt & pepper to taste
1 cup (or more if you love cheesy goodness) shredded Mexican blend cheese
3 avocados (1/2 diced avocado per serving)
Sour cream (light is fine!)
Cholula hot sauce
Habanero hot sauce (we love the one from TJs!)
Fresh diced jalapeños
Add black beans, yellow corn, 1 can/bottle of enchilada sauce, fire roasted tomatoes with green chiles, uncooked quinoa, water, cream cheese, and salt & pepper to slow cooker.
Pour the last can/bottle of enchilada sauce on top & add a layer of cheese.
Cook on high for 4-5 hours (or 5-7 hours on low).
Uncover & either serve right away or separate into 6 Tupperware/Ziploc/Glad containers.
When you’re ready to eat, heat & top with more cheese, diced avocado, Cholula hot sauce and habanero hot sauce, green onions, and diced jalapeños.
Drizzle with sour cream (we like to put our sour cream in a squirt bottle for a restaurant plating effect!) & top with fresh cilantro.
If you want to check out Tiffany’s original post for more drool-worthy images, click here.
This recipe is definitely going into our fall & winter dinner rotations! In fact, our mouths have been watering the whole time we’ve been writing this. Let us know what you think when you try it!