Quinoa Enchilada Crockpot
This Quinoa Enchilada Crockpot meal is loaded with seasoned ground turkey, quinoa, fire-roasted tomatoes, beans, corn, enchilada sauce, and lots of cheese. Top with cilantro, lime, guac, or your favorite toppings!
Servings: 6 servings
Cost: $10.46
Equipment
- 6-quart Crock-Pot 6-quart
Ingredients
- Cooking spray
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced bell pepper I use red
- 1 pound lean ground turkey
- 1 teaspoon minced garlic
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups uncooked quinoa
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup frozen corn
- 1/2 cup salsa
- 1 (14-ounce) can fire-roasted diced tomatoes undrained
- 1 cup chicken stock or chicken broth or water
- 1 (19-ounce) can red enchilada sauce see note 1
- 2 cups Cheddar cheese or Mexican blend cheese; I use 1 cup extra sharp cheese and 1 cup Monterrey jack cheese
- 1/3 cup fresh cilantro finely chopped
- Toppings as desired see note 2
Instructions
- Line a slow cooker or generously spray with cooking spray. In a large pan, add olive oil. Heat over medium-high heat and add diced onion and diced red pepper. Sauté 3–4 minutes, stirring occasionally. Add ground turkey. Cook and crumble until browned through. (Drain any grease if needed.) Add minced garlic, chili powder, cumin, salt, and pepper (or to taste). Cook until fragrant, another 1–2 minutes.
- Transfer ground turkey mixture into the Crock-Pot (6-quart). Add uncooked quinoa (make sure to rinse first in a fine-mesh sieve), drained and rinsed black beans, frozen corn, salsa, undrained diced tomatoes, chicken stock, and enchilada sauce.
- Stir well. Cover slow cooker and cook on high for 2 and 1/2 to 3 and 1/2 hours or until all the liquid is absorbed into the mixture. Once absorbed, remove lid and stir together everything again. Add diced cilantro, 2 tablespoons lime juice (if using), and cheese. Stir until cheese is melted.
- Add your favorite enchilada toppings to individual plates: any additional cilantro or lime juice, sour cream, pico de gallo or diced cherry tomatoes, fresh avocado or guacamole.
- To make these more traditional enchiladas: Warm up the tortillas, spread some cheese on one side, a large spoonful of the mixture on top of the cheese, and more cheese on top of the mixture. Roll it up, cook until crisp in a pan over medium-high heat, and top with more salsa or enchilada sauce. Add sour cream, green onions, and cilantro if desired.
Notes
Note 1: For the enchilada sauce, I use Old El Paso® mild enchilada sauce, which I don’t find overly spicy. Some enchilada sauces can be very hot, so taste the sauce before adding to the slow cooker.
Note 2: Toppings: 2 tablespoons fresh lime juice, sour cream, cilantro, etc. (whatever toppings you typically would like on enchiladas).
Storage: Let the meal cool, then store in an airtight container in the fridge for up to 4 days. For freezing, portion into airtight containers for up to 3 months. Reheat with a splash of stock or water, and add fresh toppings right before serving.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 35.2g | Protein: 27.4g | Fat: 19.3g | Cholesterol: 72.7mg | Sodium: 919.4mg | Fiber: 7.1g | Sugar: 5.8g