Slow Cooker Enchilada Quinoa
Healthy, easy enchilada quinoa made right in the crock pot. Just set it and forget it for a cheesy, protein-packed meal.
Servings: 4 servings
Ingredients
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can yellow corn drained and rinsed
- 2 15-ounce cans mild or medium red enchilada sauce divided
- 1 15-ounce can diced fire roasted tomatoes and green chiles
- 1 cup uncooked quinoa
- ½ cup water
- 4 ounces cream cheese
- salt and pepper to taste (I used about 1 teaspoon salt and ¼ teaspoon black pepper)
- 1 cup shredded Mexican style cheese
- optional: chopped cilantro, diced tomatoes, diced avocado, sour cream
Instructions
- Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese, and salt and pepper to the slow cooker. Stir everything 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
*For added flavor, I like to add 1 teaspoon each cumin and garlic powder.
Nutrition
Calories: 355kcal | Carbohydrates: 29g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 294mg | Potassium: 304mg | Fiber: 3g | Sugar: 1g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 2mg
