Spice Up Your Dinner

Make Dinner in Minutes

Plate of Enchiladas

On these chilly nights, it is nice to know you can have a nice dinner that is fun, inexpensive and can be prepared ahead!

My Slow Cooker Cheese-filled Steak Enchiladas are a good way to put a healthy dinner on the table for just a few dollars. It is easy to assemble it all the night before.


  • 1 pound flank steak (or any leftover, cooked steak you have)
  • 1 ½ cups uncooked quinoa (can use rice)
  • 1 can black beans (drained and rinsed)
  • 1 can diced tomatoes (or 1 ½ cup fresh diced)
  • 1 small can, drained green chilies
  • 1 cup frozen corn
  • 1/2 cup salsa
  • 1 teaspoon garlic (minced)
  • 1/2 cup onion (diced)
  • 1/2 cup sweet bell peppers (if you can, use colorful red, yellow or orange)
  • 1 cup water
  • 1 can enchilada sauce seasoning mix
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 cups strong cheddar
  • 1/3 cup fresh cilantro, chopped


  • Cook meat until done (I baked mine in vegetable broth 350° for 10 minutes)
  • Cut steak into bite-size pieces
  • Place meat into bottom of slow cooker
  • Rinse quinoa
  • Place quinoa over meat
  • Drain and rinse black beans and put in slow cooker
  • Place frozen corn, salsa and garlic into slow cooker
  • Chop onion and sweet pepper into small pieces and put in slow cooker
  • Mix diced tomatoes, green chilies, water , enchilada sauce, chili powder and cumin and put in slow cooker
  • Stir all ingredients and mix well
  • Cook in slow cooker 6 – 8 hours on low or 3 ½ hours on high. You want all the liquid to be absorbed by the quinoa
  • Once finished cooking, stir again and add cheese and cilantro

Serve with Tortilla chips or in warmed tortillas with sour cream and salsa on the side.

Let me know if you have a favorite week-night slow cooker recipe.

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