Quinoa Enchilada Crockpot

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	1%	0%
protein add	100%	100%
salt	0%	0%
aromatics	7%	6%
vegetables and beans	57%	1%
liquid	70%	39%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	Cooking spray
14 g	1 tablespoon olive oil
80 g	1/2 cup diced yellow onion
74 g	1/2 cup diced bell pepper (I use red)
454 g	1 pound lean ground turkey
3 g	1 teaspoon minced garlic
8 g	1 tablespoon chili powder
2 g	1 teaspoon cumin
4 g	3/4 teaspoon salt
1 g	1/4 teaspoon pepper
	1-1/2 cups uncooked quinoa
425 g	1 (15-ounce) can black beans (drained and rinsed)
154 g	1 cup frozen corn
	1/2 cup salsa
397 g	1 (14-ounce) can fire-roasted diced tomatoes (undrained)
240 g	1 cup chicken stock (or chicken broth or water)
539 g	1 (19-ounce) can red enchilada sauce (see note 1)
226 g	2 cups Cheddar cheese (or Mexican blend cheese; I use 1 cup extra sharp cheese and 1 cup Monterrey jack cheese)
33 g	1/3 cup fresh cilantro (finely chopped)
	Toppings as desired (see note 2)

Method: 5 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I know I'm 6 years late, but here's the original ingredient list if anyone is still looking for it! I printed it out ages ago and still cook this version :). It was a little simpler before -- just brown the turkey, and then everything else goes in the crockpot” — a cook, 5.0★

“I never rate things but this is one of my all time favorite recipes! It comes out perfect every time! I love the adjustments you made to it with cooking peppers, onions, and turkey with spices first. I love mixing the cheese in and my husband and I always say” — a cook, 5.0★