If you’re in search of a delicious and hassle-free meal that is bursting with Mexican flavors, look no further than this Slow Cooker Mexican Quinoa recipe.
Packed with wholesome ingredients like black beans, corn, and quinoa, and infused with the zesty combination of fire-roasted tomatoes, enchilada sauce, and taco seasoning, this one-pot wonder will satisfy your cravings and make your taste buds dance. Let’s dive into the simple steps of creating this flavorful dish.
Begin by spraying your slow cook with some cooking spray. Next, place all of the ingredients into your slow cooker. Give it all a good stir, then cover and cook on high for five hours – or until the quinoa is cooked. Once finished, stir again and serve!
Slow Cooker Mexican Quinoa
- 1 bag frozen corn
- 1 can black beans drained and rinsed
- 1 cup uncooked quinoa (rinsed)
- 1 teaspoon minced garlic
- 1 can fire-roasted petite diced tomatoes
- 1 small jalapeno (optional)
- 1 large can red enchilada sauce
- 1 can chicken broth
- 1 package taco seasoning
- Add corn, drained and rinsed black beans, rinsed quinoa, minced garlic, undrained fire-roasted petite diced tomatoes, jalapeno (I left mine whole, but you can dice), enchilada sauce, chicken broth, and the packet of taco seasoning.
- Give everything a really good stir, cover and cook on high for 5 hours or until the quinoa is cooked.
- Remove the lid and stir everything together really well.
With minimal effort and a burst of Mexican flavors, this Slow Cooker Mexican Quinoa recipe is a winner for busy weeknights or when you simply crave a delicious and nutritious meal.
The combination of black beans, corn, quinoa, and zesty ingredients like fire-roasted tomatoes and enchilada sauce creates a mouthwatering dish that will satisfy your taste buds and leave you feeling satisfied. So, gather your ingredients, set up your slow cooker, and get ready to indulge in this flavorful and easy one-pot wonder tonight!
