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Looking for a different/gluten free/just plain delicious vegetarian meal? This Mexican quinoa is super simple, healthy, flavorful and filling!

It takes only 15 minutes to prep (even quicker if  you buy pre-cubed butternut squash!), then the slow cooker does the rest! It’s perfect for a busy week night! 

 

Ingredients

  • 1 and 1/2 pounds butternut squash (~4 cups); peeled, deseeded and cubed
  • 1 cup frozen corn
  • 1 can (15.25 ounces) black beans drained and rinsed
  • 1 cup uncooked quinoa rinsed
  • 1 teaspoon minced garlic
  • 1 can (14.5 ounces) fire-roasted petite diced tomatoes
  • 1 small jalapeno (optional)
  • 2 cans (19 ounces each) mild red enchilada sauce
  • 1 cup vegetable (or chicken if not vegetarian) broth
  • 1 package (1.25 ounces) taco seasoning
  • Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro

Preparation

  1. Spray your slow cooker with nonstick spray.
  2. Place cubed butternut squash and place in the slow cooker.
  3. Add in the corn, drained and rinsed black beans, rinsed quinoa (I rinse mine in a fine mesh sieve), minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno (if desired), the 2 cans of enchilada sauce (make sure you have the right ounce amount – these are the large cans), the vegetable or chicken broth, and the packet of taco seasoning.
  4. Give everything a really good stir, cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.
  5. Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.
  6. Season with any additional spices and/or salt and pepper if desired.
  7. Top bowls with optional toppings – some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love!

Nutrition Information
Yield: 8 servings
Per serving: 200 calories, 3g Fat, 6g Protein, 37g Carbs, 6g Sugar, 764g sodium*

*sodium can change based on brand of enchilada sauce you use