This slow cooker recipe is super easy and packed with flavor! Plus, it combines two of my favorite things; quinoa, a whole grain and complete protein, and squash, an amazingly versatile vegetable that is packed with fiber, Vitamin A, and magnesium. This is a great vegetarian dish to try out that won’t leave you feeling like you are missing out on the meat. However, if you do want to kick up the protein another notch, it’s easy to just throw in some chicken breasts or chicken sausage into the crock pot. Also, feel free to get creative with adding in different vegetables. Just make sure to wait to toss them in about an hour before everything is done to prevent them from getting too soggy. While this recipe uses canned enchilada sauce for convenience, I would recommend using a homemade enchilada sauce especially if you are trying to cut back on the sodium. Please comment below if you have any good recipes!
Ingredients
- 4 cups butternut squash, peeled and chopped
- 1 cup frozen corn
- 1 can reduced sodium black beans, drained and rinsed
- 1 1/2 cup uncooked quinoa
- 1 can fire-roasted diced tomatoes
- 1 can (19 oz.) medium enchilada sauce
- 1 1/2 cup low sodium vegetable broth
- 1 packet (1.25 oz.) taco seasoning
- Toppings (optional): shredded cheddar cheese, nonfat Greek yogurt, chopped green onion, cilantro, fresh lime
This recipe was originally adapted from Chelsea’s Messy Apron.
Directions
- Generously spray crock pot with canola oil based cooking spray
- Peel and remove seeds from butternut squash and chop into 1″ cubes
- Place butternut squash in the bottom of the crock pot and add in corn, black beans, quinoa, tomatoes, enchilada sauce, vegetable broth, and taco seasoning
- Stir and cover and cook on high for 4 hours or until butternut squash is tender and quinoa is done
- Remove lid and allow to cook for an additional 30 minutes uncovered to allow some of the liquid to evaporate
- Top your bowl with some of your favorite toppings listed above!
