Slow cooker enchilada quinoa

Name: Slow cooker enchilada quinoa
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Cuisine: Mexican, Latin American, American
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; 8 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; Sour cream

3 steps

Prep:5minCook:4h

Updated at: Thu, 17 Aug 2023 08:49:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories667.9 kcal (33%)

Total Fat33.1 g (47%)

Carbs71.4 g (27%)

Sugars10.3 g (11%)

Protein23.8 g (48%)

Sodium2700.4 mg (135%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 15 ouncecan black beans

drained and rinsed

1 x 15 ouncecan yellow corn

drained and rinsed

2 x 15 ouncecans mild red enchilada sauce

or medium, divided

1 x 15 ouncecan diced fire roasted tomatoes and green chiles

1 cupquinoa

uncooked

½ cupwater

8 ouncescream cheese

1 teaspoonsalt

I used about and

¼ teaspoonblack pepper

1 cupshredded mexican style cheese

sour cream

Instructions

Step 1

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.

Step 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.

Step 3

Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve