Slow Cooker Enchilada Quinoa

Name: Slow Cooker Enchilada Quinoa
Yield: 6 servings
Cuisine: American
Ingredients: 15 oz can black beans, drained and rinsed; 15 oz can yellow corn, drained and rinsed; 30 oz can (2 cans) of mild or medium red enchilada sauce, divided; 15 oz can of diced fire roasted tomatoes and green chiles; 1 cup un-cooked quinoa; 1/2 cup water or chicken stock; 4 oz cream cheese (light or fat free is okay); 1 tsp cumin; 1 tsp garlic powder; salt and pepper; 1 cup shredded Mexican style cheese; 1 lb browned ground beef, drained (optional); 1 sour cream; 1 diced avocado; 1 diced tomatoes; 1 chopped cilantro

About this recipe

About this recipe

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Ingredients

6 servings

15 ozcan black beans, drained and rinsed
15 ozcan yellow corn, drained and rinsed
30 ozcan (2 cans) of mild or medium red enchilada sauce, divided
15 ozcan of diced fire roasted tomatoes and green chiles
1 cupun-cooked quinoa
1/2 cupwater or chicken stock
4 ozcream cheese (light or fat free is okay)
1 tspcumin
1 tspgarlic powder
salt and pepper
1 cupshredded Mexican style cheese
1 lbbrowned ground beef, drained (optional)
Optional Toppings
1sour cream
1diced avocado
1diced tomatoes
1chopped cilantro

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Steps

1

Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water (or stock), cream cheese, salt and pepper to the slow cooker. Stir everything together. If you wanted a meated version, add your cooked ground beef (or pork, chicken, turkey) now.
https://cookpad.wasmer.app/us/recipes/350354-how-to-cook-quinoa

How to Cook Quinoa
2

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.
3

Uncover, top with favorite toppings (suggested tomatoes, avocados, sour cream, and chopped cilantro) and serve.