Slow Cooker Enchilada Quinoa | Better Meal Plans

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Slow Cooker Enchilada Quinoa

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Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Course: Dinner, Lunch, Main Dish
Servings: 4 people
Calories: 707kcal

Ingredients:

Slow Cooker Enchilada Quinoa

Topping

  • 1 avocados seed removed, peeled, and chopped
  • .5 bunch fresh cilantro rinsed and chopped
  • 2 tomatoes plum, diced

Instructions:

  • Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, garlic powder, cumin, quinoa, water, cream cheese, and salt and pepper to the slow cooker.
  • Stir everything in slow cooker 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

Top with chopped cilantro, diced tomatoes, diced avocado, sour cream

Nutrition

Calories: 707kcal | Carbohydrates: 82g | Protein: 27g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 2784mg | Potassium: 1134mg | Fiber: 17g | Sugar: 14g | Vitamin A: 2660IU | Vitamin C: 22.7mg | Calcium: 333mg | Iron: 6.5mg
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