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Slow Cooker Enchilada Quinoa Bake

Jaclyn, Cooking Classy
  • 45 minutes
  • Serves 8

INGREDIENTS

14 1/2 ozs

canned black beans

14 1/2 ozs

canned pinto beans

8 ozs

canned tomato sauce

14 1/2 ozs

canned tomatoes

1 Tbsp

canola oil

2 Tbsps

chili powder

1 1/2 cups

frozen corn

3 cloves

garlic

1 1/2 tsps

ground cumin

1 1/2 cups

quinoa

1 1/4 cups

red bell pepper

8 servings

salt and pepper

1 1/2 cups

shredded mexican cheese blend

2 1/4 cups

vegetable broth

1 1/4 cups

yellow onion

1 person Recommend This Recipe