Chelsea's Messy Apron · by Chelsea Lords★ 4.9 (38)
Mexican Quinoa
NUTRITION · PER SERVING285M COOK
CAL 17%·PRO 26%
CARBS 63G74% OF CAL
11G FIBER9G SUGAR43G OTHER
FAT 5G12% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow cooker Mexican quinoa with squash, beans, and spices that you can customize with your favorite toppings. Easy, hearty, and perfect for meal prep.
mainmexicanbowlbeans⏲️ slow cookerdairy freegluten freevegetarian
View the full recipe on Chelsea's Messy Apron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- Cooking spray
- 1-1/4 pounds cubed butternut squash (peeled, cut into 1/2-inch pieces, about 4 cups)
- 1 cup frozen corn
- 1 (15.25-ounce) can black beans (drained and rinsed)
- 1 cup uncooked quinoa (rinsed)
- 1 teaspoon minced garlic
- 1 (14.5-ounce) can petite fire-roasted diced tomatoes (undrained)
- 1 finely diced jalapeño (about 2 tablespoons, optional, see note 1)
- 2 (19-ounce) cans mild red enchilada sauce (see note 2)
- 1 cup vegetable stock (or chicken stock, or broth; I love Swanson’s vegetable stock best)
- 1 (1.25-ounce) packet taco seasoning (see note 3 for homemade)
- Toppings as desired (see note 4)
At a glance
PER SERVING · TIME 285M
CAL 17%·PRO 26%
CARBS 63G74% OF CAL
11G FIBER9G SUGAR43G OTHER
FAT 5G12% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h 25m
- Sodium
- 1783mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1096mg
- Calcium
- 101mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1783MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.