Slow Cooker Quinoa & Black Bean Enchilada

A Fresh, Easy Spin On A Classic Mexican Dish

This is one of my go-to slow cooker recipes. It’s quick, it’s easy, and most importantly, it’s absolutely delicious. But then again, how could anything with so many fresh, earthly ingredients not be delicious? 

My husband is a big fan of quinoa. I, on the other hand, needed lots of convincing. I’ve tried so many quinoa recipes of varying styles, and most of them left me with dry, bland quinoa that may as well have been sun-baked beach sand. The hardest part of cooking quinoa is getting it just right. Good quinoa has to be light, fluffy and flavorful, and NEVER dry.

This recipe will be an instant staple in your home. Husband and kid approved! Plus, any leftovers make AMAZING microwave lunches for the next day (or stove-top lunches if you’re an extra crunchy momma, like I sometimes pretend to be.)

We are fortunate enough in that my husband works less than 10 minutes from our home and is in business with his family, so he is able to come home for lunch everyday. That being said, as much as I’d like to be on top of everything and multitask the kids’ needs with my husbands’, that’s not always a reality. This slow cooker, or “dump” recipe, is an excellent substitute for standing watch by the stove cooking some elaborate lunch for my hungry hunk.

I love getting fresh produce from my local farmer’s markets and produce stands. There’s just a certain powerful taste that fresh, organic vegetables bring to a meal. That’s why my husband and I always go all out with toppings for this dish. Give it a try and let me know your favorite toppings on this dish if they’re not listed here. 



-1 ½ cups vegetable broth
-1 cup uncooked quinoa
-15 oz can black beans, drained and rinsed
-2 cups fresh or frozen corn
-1 ½ cup diced tomatoes
-1 cup enchilada sauce
-½ large red bell pepper, chopped
-½ large green bell pepper, chopped
-½ large red onion, diced
-1 ½ Tbsp minced garlic
-2 Tbsp chopped cilantro
-½ Tbsp chili powder 
-½ tsp salt
-½ tsp pepper
-¾ tsp ground cumin
-¾ Tbsp lime juice
-1 cup shredded Mexican blend cheese

Toppings (Optional, But Highly Recommended):

-Dollop of sour cream
-Mexican blend cheese
-Chopped Cilantro
-Avocado, chunked
-Fresh chopped jalapenos
-Fresh chopped tomatoes


1.) Add the quinoa and the Vegetable broth into the slow cooker. Stir.
2.) Add the rest of the ingredients except for the lime juice, cheese and toppings. Stir until fully incorporated.
3.) Turn the slow cooker on High for 2 hours.
4.) Add the lime juice and the cheese. Stir until combined.
5.) Cover again and cook for 30 more minutes.
5.) Uncover and plate servings. Serve warm with toppings of choice.

Prep Time: 5 minutes
Cook Time: 2 ½ hours
Servings: 4-6 people

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