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Name: SLOW COOKER ENCHILADA QUINOA
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 15- ounce can black beans drained and rinsed; 1 15- ounce can yellow corn drained and rinsed; 2 15- ounce cans of mild or medium red enchilada sauce divided; 1 15- ounce can of diced fire roasted tomatoes and green chiles; 1 cup un-cooked quinoa + 1/2 cup water; 4 ounces cream cheese (light or fat free is okay); salt and pepper to taste (I used about 1 teaspoon; 1 cup shredded Mexican style cheese; optional: chopped cilantro diced tomatoes, diced avocado, sour cream

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INGREDIENTS

1 15- ounce can black beans ; drained and rinsed
1 15- ounce can yellow corn ; drained and rinsed
2 15- ounce cans of mild or medium red enchilada sauce ; divided
1 15- ounce can of diced fire roasted tomatoes and green chiles
1 cup un-cooked quinoa + 1/2 cup water
4 ounces cream cheese (light or fat free is okay)
salt and pepper to taste (I used about 1 teaspoon
1 cup shredded Mexican style cheese
optional: chopped cilantro ; diced tomatoes, diced avocado, sour cream

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 (113g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.