Crockpot Mexican Quinoa

This crockpot Mexican quinoa is bursting with deliciously fresh and healthy ingredients. This dish is all cooked in the slow cooker (even the quinoa and butternut squash) and has lots of “hidden veggies.”


1 and 1/2 pounds (~4 cups) butternut squash
1 cup frozen corn
1 can (15.25 ounces) black beans
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 broth
1 packet (1.25 ounces) taco seasoning
Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro