Slow Cooker Enchilada Quinoa

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Slow Cooker Enchilada Quinoa.

Slow Cooker Enchilada Quinoa You can cook Slow Cooker Enchilada Quinoa using 17 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Slow Cooker Enchilada Quinoa

  1. Prepare 15 oz of can black beans, drained and rinsed.
  2. You need 15 oz of can yellow corn, drained and rinsed.
  3. Prepare 30 oz of can (2 cans) of mild or medium red enchilada sauce, divided.
  4. You need 15 oz of can of diced fire roasted tomatoes and green chiles.
  5. It’s 1 cup of un-cooked quinoa.
  6. It’s 1/2 cup of water or chicken stock.
  7. Prepare 4 oz of cream cheese (light or fat free is okay).
  8. Prepare 1 tsp of cumin.
  9. You need 1 tsp of garlic powder.
  10. It’s of salt and pepper.
  11. You need 1 cup of shredded Mexican style cheese.
  12. Prepare 1 lb of browned ground beef, drained (optional).
  13. It’s of Optional Toppings.
  14. Prepare 1 of sour cream.
  15. You need 1 of diced avocado.
  16. It’s 1 of diced tomatoes.
  17. You need 1 of chopped cilantro.

Slow Cooker Enchilada Quinoa instructions

  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.
  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..

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