Crockpot Quinoa Enchiladas

ProSupps Crockpot Quinoa Enchiladas

Baby, it's cold outside! Warm up with this cook-ahead crockpot meal packed with fiber and protein.


  • 1 pound 93/7 ground turkey
  • 1 cup uncooked quinoa
  • 2 (10-ounce) cans red enchilada sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can fire-roasted diced tomatoes in their juices
  • 1 cup corn kernels, fresh or frozen
  • 1 red bell pepper, cored and diced
  • 1 green bell pepper, cored and diced
  • 1 medium yellow onion, diced
  • 1 teaspoon garlic powder


  • Heat large skillet on medium high.
  • Spray with cooking spray and add the turkey and onion.
  • Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes.
  • Transfer to the bottom of a large slow cooker.
  • To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, garlic powder, and 1/2 cup water.
  • Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
  • Remove the lid and stir.
  • Taste and adjust any seasonings as desired.
  • Serve hot with any desired toppings.

*Recipe makes 8 servings

For serving: sprinkle with Mexican blend cheese, chopped fresh cilantro, diced avocado, chopped green onion, corn chips, sour cream or plain Greek yogurt (not included in nutritional information.)

Nutrition Facts per Serving:

  • Calories: 247
  • Carbs: 31g
  • Fiber: 6g
  • Protein: 16.5g
  • Fats: 6g


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