Slow Cooker Enchilada Quinoa
Enchilada favored quinoa with black beans, corn, and tomatoes. Topped with cheese and cooked right in the slow cooker.
Servings: 4 -6
Ingredients
- 1 cup uncooked quinoa thoroughly rinsed and drained
- 2 15 oz cans red enchilada sauce (mild, medium or hot, if you dare)
- 1 10 oz diced tomatoes with green chilies (I used the Rotel brand)
- 1 15 oz can black beans, rinsed and drained
- 1 cup frozen corn
- 1/2 cup water
- 1 t garlic powder
- 1 t ground cumin
- salt and pepper to taste
- 4 oz cream cheese cut into small cubes
- 1 cup grated cheese you can use cheddar, Colby jack, Monterey jack, etc.
Instructions
- Pour the quinoa, enchilada sauce, diced tomatoes with green chilies, black beans, corn, water, garlic powder, cumin, salt, pepper, and cream cheese in the slow cooker and stir.
- Cover and cook on low for 5 - 7 hours or on high for 4 - 5 hours.
- During the last 30 minutes of cooking time, give the quinoa mixture a good stir to make sure the cream cheese is incorporated into the quinoa. Sprinkle the grated cheese on top. Cover and let the cheese melt (about 20 to 30 minutes).
- Serve topped with your favorite toppings such as diced tomatoes, diced avocados, sour cream, etc.
Notes
Recipe Source: Creme de la Crumb