Slow Cooker Chipotle Quinoa Bake+Enchilada Filling Recipe

We are huge fans of one-pot dishes- especially if that one-pot is called a slow cooker! We are also a huge fan of quinoa. Just like its familiar starch counterparts of rice, pasta and potatoes, quinoa can also easily be prepared in a slow cooker without turning into mush and retaining loads of flavor. This dish is a cinch to throw together and fun to eat. It is packed with protein, gluten free and will give you and your kids just the right amount of fuel to keep on keeping on!

Slow Cooker Chipotle Quinoa Bake+Enchilada Filling
  • 1 pound E3 ground beef, cooked thoroughly
  • 2 cups uncooked quinoa, rinsed and drained
  • 1 can black beans
  • 1 can rotel or diced tomatoes
  • 1 cup frozen corn
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup green salsa verde
  • 1 chipotle pepper in adobo sauce chopped + 3 tsp adobe sauce
  • 3/4 cup red enchilada sauce
  • 1 tsp minced garlic
  • 1 TBSP lime zest
  • 1 tsp each of smoked paprika and ground cumin
  • 1 tsp salt and pepper each
  • 1/2 cup chicken broth
  • 1/2 cup water
  • 2 cups Monterrey Jack and Cheddar Cheese ( I do half and half)
  • 2 TBSP cilantro, chopped as a garnish
  1. Place the ground meat, uncooked quinoa, black beans, tomatoes,corn, onions and peppers into the slow cooker. Arrange in sections or just toss them all in.
  2. In a small measuring cup stir together the adobe sauce, salsa and enchilada sauce. Add in the chopped chipotle peppers, minced garlic, lime zest and all of the remaining seasonings. Pour over the meat and veggies in the slow cooker and give it one good stir. Add in the water and chicken broth. Set the slow cooker to low and cook for 6 hours. Just before serving stir in the cheese and fresh cilantro and ENJOY! Save the leftovers to use as a filling for enchiladas or empanadas.

Our Slow Cooker Chipotle Quinoa Bake+Enchilada Filling Recipe can be prepared in a slow cooker, is a cinch to throw together, and fun to eat.