Makes 6-8 servings
To tone down the spiciness, substitute water or broth for some of the enchilada sauce.
- 1 and 1/2 pounds butternut squash ~4 cups
- 1 cup frozen corn
- 1 can (15.25 ounces) black beans drained and rinsed
- 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 broth
- 2-3 TB taco seasoning
- Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro
- Spray your slow cooker with nonstick spray. Be generous!! I use a relatively new (5 years old) 6-quart crockpot for this recipe. Older crockpots don't always cook as quickly or the same temperature throughout the whole crockpot.
- Peel and deseed the butternut squash. Cut it into cubes and place in the slow cooker.
- Add in the corn, drained and rinsed black beans, rinsed quinoa (I rinse mine in a fine mesh sieve), minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno (if desired), the 2 cans of enchilada sauce (make sure you have the right ounce amount - these are the large cans), the vegetable or chicken broth, and the packet of taco seasoning.
- Give everything a really good stir, cover and cook on high for 3 hours or until the quinoa is cooked and the butternut squash is tender.
- Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.
- Season with any additional spices and/or salt and pepper if desired.
- Top bowls with optional toppings - some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love!