Slow Cooker Enchilada Quinoa

Name: Slow Cooker Enchilada Quinoa
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
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; 1/2 cup water; 4 ounces cream cheese; salt and pepper to taste ((I used about 1 teaspoon salt and 1/4 teaspoon black pepper)); 1 cup shredded Mexican style cheese; optional: chopped cilantro, diced tomatoes, diced avocado, sour cream

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Prep Time: 5 minutes

Cook Time: 240 minutes

Total: 245 minutes

Servings: 4

Cost: $5.11 /serving

Author : Tiffany

beans enchilada quinoa

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.