Slow Cooker Enchilada Quinoa
Ingredients:
Slow Cooker Enchilada Quinoa
- 14 oz Canned Black Beans 1 can, drained and rinsed
- 14 oz Canned Corn 1 can, drained and rinsed
- 20 oz Red Enchilada Sauce 1 cans, mild or medium, divided
- 14 oz Diced Fire Roasted Tomatoes 1 can
- 1 tsp Garlic Powder
- 1 tsp Cumin ground
- 1 tsp Sea Salt
- 0.50 tsp Ground Black Pepper
- 1 c Quinoa uncooked
- 0.50 c Water
- 4 oz Cream Cheese light or fat free is okay
- 1 c Cheddar Cheese shredded or Mexican mix
Topping
- 1 Avocado seed removed, peeled, and chopped
- .5 bunch Fresh Cilantro rinsed and chopped
- 2 Tomatoes plum, diced
Instructions:
- Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, garlic powder, cumin, quinoa, water, cream cheese, and salt and pepper to the slow cooker.
- Stir everything in slow cooker together. Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese.
- Cover and cook 4-5 hours on high or 5-7 hours on low.
- Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.
Notes
Top with chopped cilantro, diced tomatoes, diced avocado, sour cream
Nutrition
Calories: 707kcal | Carbohydrates: 82g | Protein: 27g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 2784mg | Potassium: 1134mg | Fiber: 17g | Sugar: 14g | Vitamin A: 2660IU | Vitamin C: 22.7mg | Calcium: 333mg | Iron: 6.5mg
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