Slow Cooker Enchilada Beans & Quinoa

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Slow Cooker Enchilada Beans & Quinoa

Course: Dinner, Lunch, Soup/Stew
Cuisine: Mexican
Keyword: gluten-free, slow-cooker, vegetarian
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 10-20g
Fiber: 11+g
Servings: 6 servings
Calories: 357kcal


  • 3 cups Black Beans (cooked)
  • 2 cups Frozen Corn (or fresh)
  • 3 1/2 cups Diced Tomatoes
  • 2 cups Enchilada Sauce
  • 1/2 cup Quinoa (dry)
  • 1/2 cup Water
  • 1/2 tsp Sea Salt
  • 8 ozs Mozzarella Cheese (shredded)


  • Add the black beans, corn, tomatoes, enchilada sauce, quinoa, water, and salt to the slow cooker. Stir until combined.
  • Cook on high for two to four hours, or on low for four to six hours.
  • Divide into bowls and top with cheese. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days.
  • Serving Size

    One serving equals approximately two cups.
  • More Flavor

    Stir in a few tablespoons of cream cheese. Use fire roasted diced tomatoes.
  • Additional Toppings

    Top with chopped cilantro, avocado, tortilla chips, sour cream, or sliced jalapeno.
  • Make it Vegan

    Use vegan cheese instead of mozzarella cheese, or omit completely.


Calories: 357kcal | Carbohydrates: 48g | Protein: 19g | Fat: 9g | Cholesterol: 34mg | Sodium: 753mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1505IU | Vitamin C: 16mg | Calcium: 198mg | Iron: 4mg

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