Slow Cooker Enchilada Quinoa
Slow Cooker Enchilada Quinoa requires roughly 4 hours and 5 minutes from start to finish. This main course has 545 calories, 24g of protein, and 19g of fat per serving. For $2.74 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of canned black beans, cream cheese, cooked quinoa, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from Creme de la Crumb has 238 fans. It is a budget friendly recipe for fans of Mexican food. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is good. If you like this recipe, you might also like recipes such as Slow Cooker Enchilada Quinoa, Slow Cooker Quinoan Enchilada Casserole, and Slow Cooker Enchilada Quinoa Bake.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 240 minutes
Ingredients:
1 15-ounce can black beans, drained and rinsed
optional: chopped cilantro, diced tomatoes, diced avocado, sour cream
1 cup un-cooked quinoa + ½ cup water
1 15-ounce can yellow corn, drained and rinsed
4 ounces cream cheese (light or fat free is okay)
1 15-ounce can of diced fire roasted tomatoes and green chiles
2 15-ounce cans of mild or medium red enchilada sauce, divided
salt and pepper to taste (I used about 1 teaspoon salt and ¼ teaspoon black pepper)
1 cup shredded Mexican style cheese
Equipment:
slow cooker
Cooking instruction summary:
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.
Step by 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.
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.Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.
Nutrition Information:
covered percent of daily need
