Slow Cooker Enchilada Quinoa
Ingredients
The base
-
1
cup
uncooked quinoa, rinsed
-
½
cup
water
-
1
small
onion, diced
-
2
cloves
garlic, minced
-
1
medium
red pepper, diced
-
2
15 oz cans
black beans, rinsed and drained
-
2
10 oz cans
Old El Paso mild red enchilada sauce
-
1
15 oz can
diced tomatoes
-
1
4.5 oz can
Old El Paso chopped green chiles
-
1
cup
corn, frozen kernels
-
Juice of 1
small lime
-
1
teaspoon
ground cumin
-
1
tablespoon
chili powder
-
⅓
cup
chopped cilantro
-
to taste
salt and black pepper
-
1½
cups
shredded Mexican cheese
Optional toppings
-
to taste
sliced green onions
-
to taste
avocado, diced
-
to taste
diced tomatoes
-
to taste
sour cream
-
to taste
cilantro
-
to taste
lime wedges
Instructions
- Combine all base ingredients in the slow cooker and stir to combine.
- Season with salt and pepper to taste.
- Cover and cook on high for 3 hours or on low for 6 hours until the quinoa is cooked.
- Remove the lid, stir the mixture, and adjust seasoning if necessary.
- Stir in half the cheese and sprinkle the other half on top.
- Cover and cook for an additional 15 minutes until the cheese is melted.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
12g
Sodium
500mg
Cholesterol
20mg
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