Crockpot Cheesy Mexican Quinoa
This Crockpot Cheesy Mexican Quinoa is one of my favorite crockpot dishes for busy weeknights. It is cozy, cheesy, and full of authentic Mexican flavors without being complicated. Just toss everything in the slow cooker and let it do the work. It is budget friendly, kid approved, and makes a great choice for cheap dinners for a family or even Mexican meals for a crowd.
Servings 6 servings
Equipment
Ingredients
- 1 cup quinoa , rinsed
- 1 can black beans 15 oz, drained and rinsed
- 1 can corn 15 oz, drained
- 1 can diced tomatoes with green chilies 15 oz, like Rotel
- 1 small onion , chopped
- 1 red bell pepper , chopped
- 2 garlic cloves, minced
- 1 ½ cups vegetable broth or chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt to taste
- black pepper
- 1 ½ cups shredded cheddar or Mexican blend cheese
- Fresh cilantro and lime wedges, optional for topping
Instructions
Step 1: Dump it in
- Add quinoa, beans, corn, tomatoes, onion, bell pepper, garlic, broth, and all seasonings into your crockpot. Stir well.
Step 2: Cook it slow
- Cover and cook on high for 2 ½–3 hours or low for 5–6 hours. The quinoa should be fluffy and tender.
Step 3: Add the cheese
- Stir in the shredded cheese until it melts and everything turns creamy and cheesy.
Step 4: Serve it up
- Scoop into bowls, add cilantro and lime if you like, and enjoy with chips, tortillas, or just by the spoonful.
Notes
Tips
- Keep the lid closed while cooking so the quinoa cooks evenly.
- If it looks too watery, stir and let it sit for 10 minutes after cooking—it will thicken.
- Use pre-shredded cheese to save even more time.
Variations
- Make it spicy: Add jalapenos, cayenne, or hot sauce.
- Add protein: Stir in cooked shredded chicken, ground beef, or turkey.
- Veggie boost: Toss in zucchini, spinach, or mushrooms.
- Extra cheesy: Mix in cream cheese for a richer flavor.