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Slow Cooker Quinoa Enchilada Bowl

Your mouth will be screaming, "Fiesta!" with this spicy vegetarian dish!
Cook Time 4 hours
Servings 8
Author allerGenefriendly

Equipment

  • slow cooker

Ingredients

  • 1 lb butternut squash (cubed)
  • 1 cup frozen corn
  • 1 can black beans (drained & rinsed)
  • 1 cup uncooked quinoa (rinsed)
  • 1 can fire-roasted petite diced tomatoes with garlic (14.5 oz.)
  • 2 cans mild red enchilada sauce (15 oz.)
  • 1 cup chicken broth (reduced sodium)
  • 1 packet taco seasoning (reduced sodium)

OPTIONAL TOPPINGS:

  • shredded cheese
  • cilantro
  • tortilla strips

Instructions

  • Line your slow cooker with a plastic liner.
  • Add ALL ingredients to the slow cooker and stir well.
  • Cover and cook on LOW for 4 hours.
  • Stir, serve, top with desired toppings, and enjoy! It’s that easy!