Turkey Enchilada Pot



  • 2 lbs. 93% lean ground turkey
  • 1.5 cups quinoa (measure dry)
  • 15 oz. can black beans (drained and rinsed)
  • 1.5 cups frozen corn
  • 10 cloves garlic (less if you prefer)
  • 14.5 oz. can diced tomatoes (used fire roasted)
  • 19 oz. can of red enchilada sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon ground coriander


  1. Cook the ground turkey until no pink remains. Put in crock pot.
  2. Add in the uncooked quinoa, black beans (make sure to drain and rinse), frozen corn, can of tomatoes,  garlic, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Stir to combine. Put lid on the crock pot and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
  3. Add cheese if desired (not included in the nutrient breakdown below)

Nutrient Breakdown (10 servings):

Calories 315
8.3 grams fat
33.6 grams carbohydrate
23.6 grams protein
6.7 grams fiber