Enchilada Quinoa Dip

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Dietary: Dairy-Free, Egg-Free, Gluten-Free, Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

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.

Prep: 10 min
Total Time: 4 h 20 min
Yield: 8 servings


  • 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 Quinoa
  • 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.