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Slow Cooker Enchilada Quinoa

Tiffany, Creme de la Crumb
  • 245 minutes
  • Serves 4 to 6


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 + ½ cup water

4 oz

cream cheese (light or fat free is okay)

salt and pepper to taste (I used about 1 teaspoon salt and ¼ teaspoon black pepper)

1 cup

shredded Mexican style cheese

optional: chopped cilantro, diced tomatoes, diced avocado, sour cream

3 people Recommend This Recipe