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Category: dinner

Ingredients

  • 15 oz can black beans, drained and rinsed
  • 15 oz can yellow corn, drained and rinsed
  • 2 15 oz cans red enchilada sauce
  • 15 oz can fire roasted tomatoes and green chiles, diced
  • 1 cup uncooked quinoa
  • 1/2 cup water
  • 4 oz cream cheese (lite or fat-free ok)
  • 1 t salt
  • 1 t cumin
  • 1 t garlic powder
  • 1/4 t black pepper
  • 1 cup shredded cheese, Mexican style (garnish)
  • 1 avocado (garnish)
  • Optional: add 1 lb chicken

Directions

  1. Cut cream cheese into small pieces and let warm.
  2. Add all ingredients except shredded cheese and avocado to slow cooker and stir well.
  3. Cook on high for 2 - 3 hours or low for 5 - 6 hour. Stir occasionally if possible. If using an Instant Pot, cook on high pressure for 30 minutes if you added chicken.
  4. Before serving sprinkle with cheese. Serve with sliced avocado.

Source: http://www.lecremedelacrumb.com/2014/12/slow-cooker-enchilada-quinoa.html

Tags: chicken / grain / leftovers