Enchilada Quinoa Dip

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Great for tailgating at the game, or when the gang comes over for movie night. Slow cooker preparation makes this super easy for your hectic schedule.


  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can corn, drained
  • 2 15 oz. cans diced tomato
  • 1 cup Hodgson Mill Red Quinoa, any color will work
  • 1/2 cup water
  • 1 15 oz. can enchilada sauce
  • 1/2 cup cheddar cheese, shredded


Place black beans, corn, and tomatoes in large 5-7 quart slow cooker.

In a bowl mix water with quinoa and add it to the slow cooker. Stir well.

Top with enchilada sauce. Cover and cook on high for 4-5 hours on high, or low for 8 hours.

Top with cheese.

Serve with your favorite gluten free tortilla chips.

8 cups Print this Recipe

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