Ingredients
- 1 pound ground turkey
- 1 (19 ounce) can enchilada sauce
- 1 (15 ounce) can black beans, drained
- 1 ½ cups uncooked quinoa
- 1 (10 ounce) can diced tomatoes and green chiles, undrained
- 1 cup water
- 1 cup frozen corn
- ½ cup salsa
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- 1 tablespoon chili powder
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 2 cups shredded Mexican cheese blend
Why This Dish Is A Crowd Favorite
A healthy and hearty meal that combines lean protein with nutrient-rich quinoa. It’s full of bold flavors inspired by classic enchiladas, making it both comforting and exciting. Plus, it’s easy to make and perfect for busy weeknights.
Chef Tips
- Brown the ground turkey well to develop deeper flavor before adding other ingredients.
- Use low-sodium broth to control salt levels and keep the dish lighter.
- Rinse quinoa thoroughly before cooking to remove any bitterness and improve texture.
- Use low-sodium broth to control salt levels and keep the dish lighter.
- Rinse quinoa thoroughly before cooking to remove any bitterness and improve texture.
Step 1
Warm a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s nicely browned and crumbly, about 5 to 7 minutes. Once done, drain off any excess grease.
Step 2
Transfer the cooked turkey into your slow cooker. Add the enchilada sauce, black beans, quinoa, diced tomatoes with chiles, water, corn, salsa, chopped onion, green bell pepper, chili powder, garlic, and cumin. Give everything a good stir to combine.
Step 3
Set the slow cooker to high and let it cook for around 4 hours, or until the quinoa is tender and all the flavors have melded together.
Step 4
When it’s ready, stir in some shredded Cheddar cheese and fresh cilantro for a burst of flavor before serving. Enjoy!
Serving Ideas For Family Meals
Serve this stew topped with fresh avocado slices, a dollop of sour cream, or shredded cheese for extra creaminess. A side of warm corn tortillas or a simple green salad pairs nicely to round out the meal.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for up to 2 months—just thaw overnight in the fridge and reheat gently on the stove or in the microwave.
