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Slow Cooker Enchilada Quinoa Recipe

Slow Cooker Enchilada Quinoa Recipe
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Serving : 6
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Prepare the ingredients before making Slow Cooker Enchilada Quinoa in your home. Then, follow these steps below to serve Slow Cooker Enchilada Quinoa for your family or friends.

Ingredients: Slow Cooker Enchilada Quinoa

  • 15 oz can black beans, drained and rinsed
  • 15 oz can yellow corn, drained and rinsed
  • 30 oz can (2 cans) of mild or medium red enchilada sauce, divided
  • 15 oz can of diced fire roasted tomatoes and green chiles
  • 1 cup un-cooked quinoa
  • 1/2 cup water or chicken stock
  • 4 oz cream cheese (light or fat free is okay)
  • 1 tsp cumin
  • 1 tsp garlic powder
  • salt and pepper
  • 1 cup shredded Mexican style cheese
  • 1 lb browned ground beef, drained (optional)
  • Optional Toppings
  • 1 sour cream
  • 1 diced avocado
  • 1 diced tomatoes
  • 1 chopped cilantro

How to Make Slow Cooker Enchilada Quinoa

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Slow Cooker Enchilada Quinoa in your home by yourself.

    Step 1
  • Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water (or stock), cream cheese, salt and pepper to the slow cooker. Stir everything together. If you wanted a meated version, add your cooked ground beef (or pork, chicken, turkey) now.
  • Step 2
  • 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.
  • Step 3
  • Uncover, top with favorite toppings (suggested tomatoes, avocados, sour cream, and chopped cilantro) and serve.
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