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Today we are excited to share another delicious postpartum recipe with you. We can’t wait for you to try this one! Healthy, savory, and it works in either a slow-cooker or in an instant pot if you are in a hurry. One of our certified doulas shared this fabulous recipe with us. Her favorite thing about it is easily doubled, and the leftovers work perfectly for burritos.

Table of Contents

enchilada quinoa crockpot casserole, postpartum recipe


  • 1lb hamburger or chicken
  • 2 Tbsp minced garlic
  • 1 c uncooked quinoa
  • 1/2 c Beef Broth  
  • 2 Tbsp chili powder
  • 1 Tbsp salt/pepper
  • 1.5 c enchilada sauce
  • 1.5 c lime & cilantro Rotel
  • 1.5 c cooked black beans
  • 1/2 c diced green chiles
  • 1/2 c diced black olives
  • 1 cup shredded cheese of choice added at the end
  • Optional toppings:
    • Cilantro
    • Avocado
    • Lime
    • Peppers
    • Corn Tortillas


Cook hamburger and minced garlic until browned. Add the main ingredients in the crockpot. Stir to combine. Season to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked. Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts about 15 minutes. Serve warm with desired toppings.

We love accepting postpartum recipe submissions! If you would like to share, please fill out this form.

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