Slow Cooker Enchilada Quinoa


Modified version of the recipe at

Prep time 5 mins

Cook time 4 hours
Serves: 6-8

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  (I used 1 small can green enchilada sauce and 1 jar Trader Joe’s Salsa Verde)
1 15-ounce can of diced fire roasted tomatoes and green chiles
1 cup uncooked quinoa + ½ cup water
1/2 cup sliced black olives
4 ounces cream cheese (light or fat free is okay), cut into pieces
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
optional: chopped cilantro, diced tomatoes, diced avocado, sour cream, broken tortilla chips or Trader Joe’s Corn Dippers

 Put beans, corn, enchilada sauce, salsa, diced tomatoes and chiles, quinoa, water, olives, cream cheese cubes, cumin, garlic powder, salt and pepper in the slow cooker. Stir everything together. Cover and cook 4-5 hours on high or 5-7 hours on low.  Top individual servings with chopped tomatoes, avocados, sour cream, and chopped cilantro as desired.
Published in: on April 24, 2015 at 5:29 pm  Leave a Comment  

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