Crock-pot Fiesta Quinoa


  • 1 onion, chopped
  • 1 Tbsp. minced garlic
  • 1 sweet potato, cubed
  • 3-4 cups cubed butternut squash
  • 1 cup fresh or frozen corn
  • 1 cups cooked black beans
  • 1 cup uncooked red quinoa rinsed and drained
  • 1 can (14.5 ounces) fire-roasted petite diced or crushed tomatoes
  • 2 cups mild red enchilada sauce
  • 1 1/2 cans vegetable broth 
  • 1 Tbsp. Fresh Jax Smoky Southwest Seasoning (or other taco seasoning)
  • 1/2 tsp. salt, or, to taste

Optional additions:

  • Fresh lime
  • Fresh cilantro
  • Vegan shredded cheese
  • Cashew sour cream or vegan sour cream
  • Crackers for scooping

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Preparation Instructions

  1. Spray slow cooker with olive oil spray; add onion, garlic, sweet potato, butternut, corn, black beans, quinoa, diced tomatoes, enchilada sauce, veggie broth, seasoning and salt.
  2. Mix well and cover; cook on high for 4 hours, or until squash and sweet potato are tender. Taste and re-season, if necessary.  Spoon into bowls and top with optional toppings.

Recipe and image by Dawn Hutchins

Dan Nehring