Slow Cooker Enchilada Quinoa Recipe | Yummly
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Slow Cooker Enchilada Quinoa

LISAKRIECK
10Ingredients
45Minutes
410Calories
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Description

If cooking for two, cut the recipe in half!!

Ingredients

US|METRIC
6 SERVINGS
  • 15 ounces black beans (can of, drained and rinsed)
  • 15 ounces yellow corn (can of, drained and rinsed)
  • 30 ounces red enchilada sauce (mild or medium)
  • 15 ounces tomatoes and green chilies (can of diced fire roasted)
  • 1 cup cooked quinoa (+ 1/2 cup of water)
  • 4 ounces cream cheese (light or fat free is okay)
  • 1 teaspoon salt
  • 1 cup shredded Mexican style cheese
  • avocado (optional)
  • 1 teaspoon cumin (optional)
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    Directions

    1. Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chilies, quinoa, water, cream cheese, cumin and garlic powder, and salt/pepper to the slow cooker. Stir everything together.
    2. Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese.
    3. Cover and cook 4-5 hours on high, or 5-7 hours on low
    4. Uncover. Top with avocados, sour cream, and chopped cilantro

    NutritionView More

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    410Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories410Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol45mg15%
    Sodium2230mg93%
    Potassium760mg22%
    Protein17g33%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber12g48%
    Sugars16g32%
    Vitamin A40%
    Vitamin C35%
    Calcium20%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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