Slow Cooker Enchilada Quinoa | Better Meal Plans

Slow Cooker Enchilada Quinoa

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Slow Cooker Enchilada Quinoa

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

Ingredients

Slow Cooker Enchilada Quinoa

  • 14 oz canned black beans 1 can, drained and rinsed
  • 14 oz canned corn 1 can, drained and rinsed
  • 20 oz red enchilada sauce 1 cans, mild or medium, divided
  • 14 oz diced fire roasted tomatoes 1 can
  • 1 tsp garlic powder
  • 1 tsp cumin ground
  • 1 tsp sea salt
  • 0.50 tsp ground black pepper
  • 1 c quinoa uncooked
  • 0.50 c water
  • 4 oz cream cheese light or fat free is okay
  • 1 c cheddar cheese shredded or Mexican mix

Topping

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

Instructions

  1. 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.
  2. Stir everything in slow cooker together. 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 tomatoes, avocados, sour cream, and chopped cilantro and serve.

Recipe Notes

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

Nutrition Facts
Slow Cooker Enchilada Quinoa
Amount Per Serving
Calories 707 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 13g81%
Cholesterol 60mg20%
Sodium 2784mg121%
Potassium 1134mg32%
Carbohydrates 82g27%
Fiber 17g71%
Sugar 14g16%
Protein 27g54%
Vitamin A 2660IU53%
Vitamin C 22.7mg28%
Calcium 333mg33%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.

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