{Slow Cooker} Mexican Quinoa

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This crockpot Mexican quinoa is bursting with deliciously fresh and healthy ingredients. This dish is all cooked in the slow cooker (even the quinoa and butternut squash) and has lots of “hidden veggies.”

A ONE dish, Crockpot Mexican Quinoa -- a healthy and simple (dump it and forget it) slow cooker dish

How do you all feel about butternut squash? Personally, it’s my favorite squash.

When I started dating my husband, just guess who said he hated butternut squash? Yeah it would be him. This news was almost a deal breaker. Luckily he flashed his cute smile and all was fine in the world for then. So we dated longer and I avoided cooking with squash. Then we got married and I further avoided cooking with squash.

And then we were married for 2 years and I went and bought all the squash in the store. The exact number was 9 butternut squashes because they were 59 cents apiece and I tend to go overboard when I find produce on sale. This purchase wasn’t because I was trying to be an awful wife (pinky swear I try to always please him for dinner!) but I had a sudden maddening determination to get him to like it. I just couldn’t go another Fall without the squash. So I searched the best recipes and ended up deciding to just coat the squash cubes in olive oil + salt + pepper + some other spices and roast them in the oven.

You may be able to guess that the story has a very happy ending. Not only did he LOVE the squash, but I’m pretty sure the husband is more obsessed with it than I am. In fact, when they go on sale now, he asks me to stock up. And nowadays, when he asks me to make butternut squash, well, he just gets even cuter to me.

So the moral of the story? It’s all how you prepare the squash. Or, you get really lucky. Or you really will hate it no matter what and just wasted your time reading a very boring story. Basically I’m not sure the moral of the story. What I am sure of – this is one of the best ways I’ve ever eaten butternut squash!

A ONE dish, Crockpot Mexican Quinoa -- a healthy and simple (dump it and forget it) slow cooker dishIf you’ve been reading my blog for more than a day, you’ve likely come to understand my obsession with slow cooker meals, quick dinners, and little preparation time. Oh, and I like lots of flavor. This dish definitely fits the bill.

In fact, it’s really just an open the cans and drop em in the slow cooker kind of meal. The butternut squash does need to be peeled and cubed, BUT if you want an even quicker prep, a lot of stores have pre-cubed butternut squash. Sometimes, that is one of my best friends. Because that’s totally normal.

Oh yes!! And if you want a jalapeno (TOTALLY OPTIONAL), that does need some fine chopping.

A ONE dish, Crockpot Mexican Quinoa -- a healthy and simple (dump it and forget it) slow cooker dish

Then dump in the rinsed quinoa, rinsed /drained black beans, frozen or fresh corn, petite diced tomatoes (do the fire roasted, yum!), chopped butternut squash, enchilada sauce, taco seasoning mix, and water; then STIR. BAM. Done πŸ™‚

I generally cook slow cooker quinoa dishes on high, because the quinoa always seems to cook better for me. I have not tried cooking this dish on low, so I can’t recommend a time frame. There have been commenters on other slow cooker quinoa recipes that cook it on low and have success, but I am going to still recommend cooking it on high because that’s what I’ve done and would feel TERRIBLE if I recommended something I haven’t tried and then it didn’t work for someone.

When this dish is all done (the quinoa is cooked and the squash is tender), it may be a little soup-y looking. In fact, I almost thought this recipe would end up being a soup! But if you take the lid off of it and stir it around for a bit, all the liquid does get absorbed. Pinky promise. And worst case, you do still have a little liquid? Just drain it off or serve it with a slotted spoon. ALTERNATIVELY, you can always add a little bit more chicken broth and make it into a thick soup/stew. Yum!

As far as toppings, I think mixing in a huge doll-up of sour cream (I always get fat free and it tastes great) is super delicious. A freshly squeeze lime wedge and chopped cilantro are also definite adds in my book. Oh, and of course some cheddar cheese πŸ™‚ But feel free to top this as you like – different type of cheese, sliced green onions, a chopped avocado, a diced tomato…whatever you like on Mexican dishes will likely be awesome on this! Substitutions are quite easy as well. If you aren’t convinced you’ll love the butternut squash in this dish, try sweet potatoes (I’m definitely doing that next!), you can switch out the beans, leave off the jalapeno, add bell peppers, more/different spices, you name it!

A ONE dish, Crockpot Mexican Quinoa -- a healthy and simple (dump it and forget it) slow cooker dish

More simple quinoa recipes to try next:

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{Slow Cooker} Mexican Quinoa

4.85 from 32 votes
This crockpot Mexican quinoa is bursting with deliciously fresh and healthyΒ ingredients. This dish is all cooked in the slow cooker (even the quinoa and butternut squash) and has lots of "hidden veggies."
A ONE dish, Crockpot Mexican Quinoa #dinner #crockpot #quinoa #cleaneating
Print Recipe

{Slow Cooker} Mexican Quinoa

A ONE dish, Crockpot Mexican Quinoa #dinner #crockpot #quinoa #cleaneating
4.85 from 32 votes
This crockpot Mexican quinoa is bursting with deliciously fresh and healthyΒ ingredients. This dish is all cooked in the slow cooker (even the quinoa and butternut squash) and has lots of "hidden veggies."
Course Dinner
Cuisine Mexican
Keyword mexican quinoa
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 -8
Calories 298kcal


  • 1 and 1/2 pounds butternut squash ~4 cups
  • 1 cup frozen corn
  • 1 can (15.25 ounces) black beans drained and rinsed
  • 1 cup uncooked quinoa rinsed
  • 1 teaspoon minced garlic
  • 1 can (14.5 ounces) fire-roasted petite diced tomatoes
  • 1 small jalapeno optional
  • 2 cans (19 ounces each) mild red enchilada sauce*
  • 1 cup vegetable or chicken broth
  • 1 package (1.25 ounces) taco seasoning
  • Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro


  • Spray your slow cooker with nonstick spray. Be generous!! I use a relatively new (5 years old) 6-quart crockpot for this recipe. Older crockpots don't always cook as quickly or the same temperature throughout the whole crockpot.
  • Peel and deseed the butternut squash. Cut it into cubes and place in the slow cooker.
  • Add in the corn, drained and rinsed black beans, rinsed quinoa (I rinse mine in a fine mesh sieve), minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno (if desired), the 2 cans of enchilada sauce (make sure you have the right ounce amount - these are the large cans), the vegetable or chicken broth, and the packet of taco seasoning.
  • Give everything a really good stir, cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.
  • Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.
  • Season with any additional spices and/or salt and pepper if desired.
  • Top bowls with optional toppings - some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love!

Recipe Notes

I've had a few reader comments that this was too spicy with 2 cans of enchilada sauce. My family has never found this dish overly spicy by using a store-brand mild enchilada sauce, but if you are worried about too much spice and/or aren't using a very mild brand, you may want to try using water/broth as a substitute for the second can of enchilada sauce.

Nutrition Facts

Calories: 298kcal


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Recipe Rating


  1. Yes, more delicious slow cooker recipes! You are so good at these, Chelsea. πŸ™‚ What a great idea to put butternut squash in this mexican dish! I love fall versions of classic recipes. I’m not a huge squash person, but I would totally love it in this. Pinned!

    1. Thanks so much Christine! That means a lot to me πŸ™‚ I’ve never tried either in this recipe, but I have tried white rice in a slow cooker meal and it’s worked quite well. I can’t say for sure, but I think at least rice work would as a good substitute.

  2. Ahhh!! This looks amazing! SO beautifully colorful and vibrant! Packed with health and loaded with nutrition! What a lovely recipe! πŸ™‚ Great job girly!

  3. Can you add Chicken breasts to this? I was looking at your quinoa soup recipe which has chicken breasts and wondered if you could make this a chicken dish? My teenagers do not consider it a meal unless there is some meat in it! It looks so good I really want to try….

    1. 4 stars
      This is a five star! I made this tonight and used garnet yams instead of the butternut squash and yum!!! I used water in place of the chicken broth since it was for a Vegetarian friend. It was so good!! I used your suggestion of store brand mild enchilada sauce and it was not too spicy!!

  4. Yay for crockpot recipes! Especially if they include Mexican flavors and butternut squash. πŸ˜€ I am about to make your sweet potato skillet again this week but NOW I’m wondering if I should switch it out for this quinoa! What a perfect weeknight meal, Chelsea. πŸ˜€

  5. Loved the dish! I cooked it on the stove top for about an hour (my slow cooker is missing…..) on low heat and it worked well. Needed to be stirred often. I will be making the Sweet Potato Enchiladas this week. Love your site!

    1. So glad to hear this worked on the stovetop and you liked it!! (I’m sure this comment will be very helpful to people without a slow cooker!!) Thanks so much Donna, I truly appreciate your comments and trying out the recipes! πŸ™‚

    2. I have a bunch of squash that i cooked and frozen awhile back, would you decrease the time on the stove top if the squash is already cooked?

  6. Hi there,

    Tried this recipe yesterday. I will say it’s flavorful but i think it is a bit too spicy. The 36oz of enchilada sauce may have been the kicker – it was almost too spicy to eat.

    It was however, awesome to finally be able to try to cook quinoa in the slow cooker. I think for next time I’d just use less enchilada sauce.

    1. Hi Molly! Glad to hear you tried this! I have never tried Trader Joe’s enchilada sauce, but that may be the reason it was too spicy. I used a mild red enchilada sauce when making this and my little one year old baby ate more than I did, so I don’t think the mild enchilada sauce made it too spicy for him to eat it :). If you end up trying this again maybe try a milder enchilada sauce or replace some of the sauce with water or chicken broth; hope that helps!

      1. I am planning to make this recipe this week, and I was also concerned about the spice. Could I substitute one of the cans of the enchilada sauce with something else? I don’t like spicy, but i do like the healthy ingredients in this recipe.
        I also never keep taco seasoning around because i just don’t use it often enough to make purchasing it worthwhile, only to have it get thrown away. Are there are few other spices i could substitute instead?

        1. You can substitute one of the cans and use chicken or vegetable broth instead. For the taco seasoning, you could quickly whip up your own if you have the spices on hand. Here’s a homemade taco seasoning recipe that I like: http://allrecipes.com/recipe/taco-seasoning-i/ (Note that you will need to adjust the amount of taco seasoning to your preference as I’ve found homemade versions can often be more potent/stronger flavored than the store-bought packets)

  7. Long time lurker, first time commenter… πŸ™‚ Impressive space you’ve created here!
    Question – do you think I could use couscous instead of quinoa? (I love quinoa, but my darling doesn’t.)

    1. Hi Aida!! Thank you very much πŸ™‚ I’ve actually never tried couscous in the slow cooker, but you could perhaps cook everything else in the slow cooker, cook the couscous separately, and then mix it all together. If you tried that, the enchilada sauce would likely need to be reduced since the quinoa absorbs a lot of that. Sorry to not be of more help!

  8. 4 stars
    Hi! I made this and it turned out too soupy/gloppy – but it did have great flavor. I’d recommend maybe try using ONE 28-oz can of red enchilada sauce. Also it did take a solid nearly 5 hours to cook everything on high. But it was very easy and tasty, and I will try it again! πŸ™‚

    1. Hi Krista! Thanks for the comment. Unfortunately quinoa tends to cooks differently depending on your slow cooker, so some people might need the 2 cans of enchilada sauce or it will be too dry, I think it really depends on how hot your slow cooker cooks and how long you cook it for. Also letting the mixture sit without the lid helps absorb any extra liquid. Hope that helps!

  9. I tried this last night and it was the BEST dinner we’ve ever had. It was so good and my whole family even the LO’s ate tons of it. I was hoping to have leftovers, but didn’t get any. Guess I’ll be making it again real soon. Thank you!

  10. Do you think I could sub in a diced hearty potato instead of the squash? no one in this household eats squash but would love the flavor of this.

  11. I just came across you site and am bookmarking every recipe i read it seems! Thank you for all of these new crock pot recipes!! We love quinoa, so this makes it easy to eat it more! Keep it up please!

  12. Hi, looks delicious. However, I have everything to make this today EXCEPT the quinoa. I used all I had to make quinoa pizza crust, which came out great. But I digress! Do you think I could use wheatberries in place of the quinoa?

  13. I stumbled upon your website while searching for more recipes for my slow cooker. The food looks superbly amazing. Thank you for sharing your recipes with us!

  14. What size cans of enchilada sauce are considered large? I’ve only seen one size at my store so I’m wondering how many total ounces I need. Thanks!

  15. 5 stars
    Had this for dinner last night and it was hands-down the best thing I think I’ve ever eaten, by far the best quinoa dish. It was so easy, but you did say it would be! For the commenters that are saying it is too spicy, I didn’t think it was particularly spicy at all. If it helps, I used Old El Paso mild enchilada sauce and it was perfect. I can’t wait to try your other quinoa recipes. Thank you!

  16. This is awesome! I need to try this out, it’s so refreshing to find a recipe without onions or garlic!
    I know they can be omitted, but some recipes just don’t hold up without them.

  17. What size slow cooker would you recommend? I have a 2, 4 and 6 quart cookers. Sounds like the 2 qt will be too small, but is the 6 qt too big?

    1. I have the same question, wondering if I should just cut the recipe in half because it might make too much

        1. Thank you for sharing a plant-based slow cooker recipe! One frustration I have is when these types of recipes do not indicate up front the size of slow cooker intended. It makes a difference and no one should have to guess or scroll through the comments to find this information. Wishing more recipes for the slow cooker published online/by food bloggers were intended for the 3-quart size. Thank you again!

  18. 5 stars
    Made this the other night and it’s delicious! It made a TON, however. I was wondering if I can freeze the leftovers? Is this a freezable recipe?

    1. So glad you liked it! I haven’t ever tried to freeze the leftovers so I can’t say for sure, but I do know others have successfully frozen some of my other quinoa slow cooker meals… sorry to not be of more help!

    2. 5 stars
      Hi Jessy,

      I am wondering if you tried tout freeze it ans if so what was the result once it came out of the freezer?


  19. Hi Chelsea– Do you think this recipe would work with ground turkey? Almost like a turkey chilli? Or would you recommend adding something like chicken breasts if I wanted to add meat to it?

    1. Hi Anita! I definitely think this would be DELICIOUS with ground turkey! (Cook it separately and add it to the finished mixture) You could also add some raw boneless skinless chicken breasts to the slow cooker and cook them with the rest of the ingredients, shredding them when everything is done cooking. I wouldn’t add more than 1-2 breasts though and you may need to slightly increase the liquid. I think either protein addition would work really well with this dish!

  20. 5 stars
    I’m doing a 20 lb challenge at my local gym and am trying to log in the nutritional value ie: calories, fat, carbs, protein, sugar, etc. Do you happen to have this information? BTW, it is a great dish!

    1. Thanks Lynda! So glad to hear you liked it πŸ™‚

      Here are the nutritional stats:

      Slow Cooker Mexican Quinoa
      Nutrition Facts
      Serving Size 1 Recipe total Servings 8
      Calories 298
      Total Fat 1.86 g
      Saturated Fat 0.35g
      Monosaturated Fat 0.44g
      Polysaturated Fat 1.07g
      Total Carbohydrate 57.2 g
      Fiber 11.4 g
      Sugar 6.5 g
      Protein 14.8 g
      Calcium 96 mg
      Iron 4.04 mg
      Potassium 1112 mg
      Sodium 485 mg
      Zinc 2.6 mg
      Thiamin 0.56 mg
      Riboflavin 0.19 mg
      Niacin 2.33 mg
      Vitamin B6 0.37 mg
      Vitamin C 19.1 mg
      Vitamin A 6242 IU
      Vitamin E 1.55 mg
      Vitamin K 5.4 Ug
      Points 5
      Points Plus 7
      *The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary. The formula used here for points was obtained from public sources and is an empirical match to Weight Watchers calculators, but it is not an “official” Weight Watcher’s calculator.

  21. Made this today although I did substitute one of the jars of enchilada sauce for chicken broth. I did add a jalapeΓ±o pepper to the mix and cooked on high for 4 hours. I will be making this again real soon. Delicious

    1. So glad to hear you liked it! And I love the addition of the jalapeno! Thanks for your comment πŸ™‚

  22. 5 stars
    This is awesome and wondered if there are other less processed ways to create the seasoning as the cans of sauce are really really salty and heavily processed?

    1. I haven’t tried any alternative, but you could try to make your own homemade enchilada sauce and see if that works.

  23. 5 stars
    Spicy my butt! I added 6 JalapeΓ±os and 2 cans of Hatch Chilies and it barely had a kick.

    On another note, what size crock pot are you using? I added about a half pound of chicken and it totally overflowed. I have a 3.5 quart pot. Cooked it on low for 8 hours. Tasted great. But think I may need a bigger pot

    1. Haha!! Yes I’m very unsure of how some people found it spicy as we don’t at all and all I can think is they are using very spicy enchilada sauce?? I use a 6 quart slow cooker so it sounds like you may need a bigger one! Glad you liked this!

      1. FYI – Trader Joe’s stuff tends to be spicy. Their taco seasoning is too spicy for my little one, and so is their enchilada sauce. It’s just a brand difference.

        1. Great to hear that!! I’ve never tried Trader Joe’s enchilada sauce but that would make sense why some people are finding it spicy! I used Mild Old El Paso and not spicy at all πŸ™‚

  24. 5 stars
    I have made this at least 4 or 5 times and love it! It’s a perfect to have around for the week for quick and healthy dinners. And I love that it is meat free. Thank you for the great recipe and for getting me to try butternut squash:-)

    1. So glad to hear you love this!! And I’m glad you tried butternut squash – it’s our favorite squash! Thanks for your kind comment! πŸ™‚

  25. 5 stars
    Hi, I was just wondering if you have ever tried cooking this on low for longer? Trying to make it for dinner one night, but want to start it before I leave for work!

    I made it on high and it was DELICIOUS!

    1. I haven’t just because I don’t always have great success (or consistent results) with cooking quinoa dishes on low. There have been a few readers that have commented they’ve been successful with cooking on low and some that haven’t. The problem being that sometimes it turns mushy – the vegetables and the quinoa can become a soggier texture.

      So glad to hear you’ve enjoyed this dish! Thanks for the comment πŸ™‚

  26. I’d never heard of your blog before, but this meal was featured a couple days ago on an food email list “Today Food” I subscribe too. I made this dish last night and it’s definitely a winner!! So delicious, health, filling, and oh so easy to make! Can’t wait to add this blog to my go to places for recipes! Thanks for sharing!

    1. Oh I’m so happy to hear you found this recipe and my site! I’m so glad you enjoyed this dinner and hope you love anything else you try! πŸ™‚

  27. Hi im in australia and love the sound of this recipe.. i dont think we can get a premade enchilada sauce here.. im assuning ita a tomato based sauce..do u think i could sub it for passata with additonal herbs n spices id probably need to so some googling extras if any to add in plus urs uggestions r welcome

    1. I would recommend just making your own. Although, I did see some pre-made enchilada sauce in a Woolworth’s when I was in Perth if you want to try and look at the grocery store πŸ™‚ If not, try searching a homemade enchilada sauce and trying that out.

  28. Hi, I am from Brazil and trying to learn how to improve my cookbook with my slow cooker anda here it is not easy to find canned black beans, do you think I could use the raw beans instead just adapting the time of cooking? I dont have a clue about how to adapt this since I dont have canned beans to test the texture. Sorry for the question if it is not apropriate…

    1. Hi Izabela! I think your best bet is to cook the black beans completely separate (not in the slow cooker) and then add them to the finished product. Raw black beans will cook at a much different time then the rest of these ingredients will πŸ™‚

  29. I made this last night and let it run long while I was sleeping — about 8 hours. It smells amazing and I’m sure will taste great, but it did end up kind of as one big moosh. The quinoa has blended together more than it should, and burnt quinoa formed a ring around the top of my crockpot. I’ll just scrape that off and eat the good stuff in the middle – but as you did in this post, I warn against cooking quinoa long on low heat!

    1. Yeah, unfortunately, I’ve never had success with quinoa at low temperatures over long time periods! Hopefully you can still enjoy that center section πŸ™‚ Thanks for the comment Libby!

  30. hi,
    I’d love to try this and also the quinoa soup recipe – but I stay clear of the ready-made sauces and spice mixes and only use non-processed ingredients. What would you recommend as substitutes ? What does these sauces/spice mixes contain that I can use as seasoning , making them myself ?

    1. I would recommend searching the internet for a recipe for homemade taco seasoning and homemade enchilada sauce and using the same amount of the homemade versions as indicated in the recipe πŸ™‚

  31. Today was the perfect cool, rainy Sunday to make a hearty dinner. I’m so glad I found this recipe on Pinterest. I followed your recipe exactly and it was DELICIOUS and so flavorful. I added tortilla chips as a topping, which gave it a nice crunch. I’ll definitely be making this again soon.

    1. Oh so glad to hear it!! Thank you so much for your kind comment! πŸ™‚ And I love the idea of topping it with tortilla chips!

  32. This looks delicious and I cannot wait to try it.

    I also want to thank you from those of us with onion sensitivities that this does not contain onion (except for what is in the enchilada sauce and taco seasoning). I normally exclude it from my meals, but it’s nice to see someone else cook a dish without it.

    1. Thank you Shannon!! My husband actually HATES onions haha. So while they are one of my very favorite additions, I have to use them sparingly in my recipes when he’s either out of town for business or I’ve disguised them well enough… And then there are plenty of recipes just without them πŸ™‚

    1. You can google a recipe for homemade enchilada sauce and try that. I haven’t tried a homemade version in this so I’m not sure how the flavor will be (too spicy or too mild?) so you may want to use half homemade enchilada sauce and half chicken or vegetable broth.

  33. 5 stars
    I have homemade taco seasoning. I’m thinking a packet would hold at least 1 Tbsp. That sounds like way too much. What do you think? I figure: if it is runny, I’ll serve it over brown rice. Thanks!

    1. A packet of taco seasoning generally holds about 2 tablespoons. You can definitely scale the amount of seasoning to your personal preference πŸ™‚ And yes great idea to serve it over some brown rice πŸ™‚ Hope you love this Pat!

  34. 5 stars
    I made this last week, but I added a pound of my homemade chicken chorizo (cooked first), and it was fantastic! Great recipe, thanks!

  35. 5 stars
    This was delicious!!! I have a mean chili recipe, but am avoiding red meat nowadays, and I love both quinoa and butternut squash, so thought I’d give it a try. Am I ever glad I did!! I think this is even better than the chili with meat! I’ll admit I changed the recipe a bit. I’m a big fan of spicy, so I added two large jalapenos (unseeded) and used the hot taco seasoning, and also added dried chili pepper flakes. Because this will last me three or four days (I live alone), it will only go on my semi-weekly schedule. What a terrific recipe! Thanks!

    1. Yay!! What a fun comment to read!! πŸ™‚ So glad you loved this and it makes the semi-weekly schedule πŸ™‚

  36. 3 stars
    I must have used a spicy enchilada sauce because this was so spicy I couldn’t even eat it! I used two 14 oz cans. I had to package it up and the next day I added another cup of cooked quinoa, a can of tomatoes, and a can of black beans to try to mellow it out. It’s still pretty hot but edible. I love how easy it is and the healthy ingredients so I may have to try again with just one can of enchilada sauce.

    1. Ooo yes must have been a spicy sauce! Sorry it was too spicy for you Michele!! Definitely try it again though with just one can (perhaps mild?) This is one of our favorite meals!! Thanks for the comment!

  37. I made this today and with great results! It would be a very easy and quick recipe for beginners. I followed the recipe exactly, but I would make a few changes. The butternut squash was still a little underdone by the time the quinoa was finished cooking, so I would either cut the butternut squash into smaller pieces or bake the butternut squash in the oven with some seasoning before hand. I would also reduce the amount of taco seasoning in the dish out of personal preference (the taco flavor seemed to mask the great flavors of the butternut squash). Overall this is a very interesting recipe. It reminded me of a sort of meatless, mexican chili. I would eat it next time with more cheese and crushed tortilla chips!

  38. 5 stars
    Wow. I made this for my boyfriend and I last night and it is AMAZING. We have a decent sized crockpot so next time I will add more beans, quinoa, corn, etc. I also found this dish to be extremely flavorful yet not spicy. For those who are sensitive to spicy foods this is an excellent dish for you. It is very easy for someone who loves spicy (Me!) to create a spicier version. Thank you so much for sharing! We loved it!

    1. Sure! I would recommend probably a pound. You could use a rotisserie chicken, shred it, and stir in about a pound after everything is done cooking. We’ve done that before and loved it!

  39. 5 stars
    Had this for dinner tonight, it was delicious! I had some farro made already, so reduced the enchilada sauce a bit and added the farro in for the last hour of cooking. I cooked on high for a bit, but then on low for most of the time. I had some cornbread, so put a square of that in a bowl topped with this, it was SOOOOO good!!

    1. So happy to hear this was enjoyed!! Thanks so much for the review and your photo is lovely! πŸ™‚

  40. 5 stars
    Chili was a hit! Found a recipe for the enchilada sauce and made my own–this helped me gauge the heat. It was delicious! Even for the meat eaters–Thank you!

  41. 5 stars
    Has anyone tried freezing leftovers? This made more than enough for my husband and I and we LOVED this dish so I don’t want any of it to go to waste.

    1. You can buy pre-cut butternut squash at the grocery store. Otherwise it’s not too difficult if you have a good knife πŸ™‚

    1. I’m not sure the exact cup amount (I’ve never measured it with cups), but if you divide the entire dish into 8 equal parts each part is 1 serving. Hope that helps!

  42. 5 stars
    Okay, I just have to say that I’ve made this recipe like a hundred times, and it’s amazing! It’s so easy and so so delicious. I actually made it recently for my now-boyfriend on our second date, and I’m pretty sure it made him fall in love with me haha. Anyway. Thanks for this great go-to recipe!

    1. Awe this made my day!! Haha! So thrilled to hear that you’ve enjoyed this and it helped seal the boyfriend deal πŸ˜‰ Thanks so much Maurine!

  43. 5 stars
    The recipe lasts me the entire week, which is great if I know it’s going to be a particularly busy one! Top it with sour cream, or cheese, or avacado. I put it in pitas or tacos sometimes to change it up! Thanks so much for this recipe πŸ™‚

  44. 5 stars
    Chelsea, this recipe was fantastic and simple (the best combination). I used the jalapeno and the spiciness was perfect, IMO, though I can see why some people may have found it too much for them. I was worried the sweet potatoes wouldn’t come out tender enough, but the 30 minutes on low sealed the deal.

    This one is definitely going in my Sunday meal prep rotation!

    1. Thank you so much for your comment Amit! πŸ™‚ I’m thrilled you enjoyed this dish and that it makes it to meal prep rotations πŸ™‚

  45. You may have answered this but there are too many comments to scroll through. How many cups/oz. is a serving?

    1. I don’t know the exact cup amount; there are 8 servings so if you divide the total amount of the dish into 8 equal parts, each of those parts are one serving.

    1. Unfortunately I don’t think it would work; the zucchini would get too mushy in the crockpot and the flavor wouldn’t be the same.

      1. Ok thanks.. I thought so. I’m going to try it with the sweet potato as I’ve never had butternut squash before ??

  46. The recipes inspired me to take down that old crock pot after about a year of non-use. After I sandblasted the mouse droppings that barnaclized into the inside of pot and scraped the lid with a razor knife to remove the grease stains I was exhausted but hungry for that yummy black bean soup!

  47. 5 stars
    This was so good! I’m honestly not a huge squash fan, but I loved the combination in this. I used brown rice because I didn’t have quinoa handy, and I used the optional jalapeΓ±o. Nicely spicy but not too hot for the more timid members of the family. It’s thick and warm and was perfect for our chilly fall evening. Will definitely make again, thank you!

  48. 5 stars
    I made this recipe today even after reading all the comments on how hot/spicy it was. Well, it wasn’t hot at all. It had just the right amount of spice. I thought that 38 oz of mild red enchilada sauce was way too much but it wasn’t and maybe it helped when I put more squash in than the recipe listed. Overall I thought it was very good. I will make this again.

  49. Have you ever tried this with frozen butternut squash? Just curious if it would be more watery. Thanks in advance for your time and wonderful recipes.

    1. I haven’t, sorry Renee!! Wish I could be of more help. Thanks for your kind comment and following along πŸ™‚

    1. I haven’t personally tried it in the instant pot yet, hopefully someone else can chime in here to help out! πŸ™‚

  50. Hey! I live in China so find it tough to get enchilada sauce and taco seasoning. If I make it myself with tinned tomatoes or passata what spice mix would you recommend?

  51. Hello, this looks amazing and I’m excited to try. Would this be able to to be taken as a pot luck dish, left on a warmer type setting for a couple of hours or so? Wasn’t sure if it would get too mushy in that amount of time or not as I have very little experience. Appreciate your input. Excited to join your blog as well. Thanks

    1. So happy to have you Linda! Unfortunately I do think this would get mushy sitting for a couple of hours; quinoa tends to do that!

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