Crockpot enchilada quinoa
 
 
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Ingredients
  • 1 15-ounce can black beans, drained & rinsed
  • 1 cup frozen corn
  • 2 cups of your favorite enchilada sauce (divided)
  • 1 15-ounce can of diced fire roasted tomatoes and green chiles
  • 1 cup un-cooked quinoa + ½ cup water
  • 4 ounces cream cheese
  • 1 tsp cumin
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1 cup shredded Mexican style cheese
  • Toppings optional: cilantro, diced tomatoes, diced avocado, sour cream, extra cheese
Instructions
  1. In your crock pot add corn, beans, 1 cup enchilada sauce, diced tomatoes, chiles, quinoa, water, cream cheese, cumin, garlic powder, and salt & pepper.
  2. Stir to combine.
  3. Pour another cup of enchilada sauce over the top and sprinkle with cheese.
  4. Cover and cook on low for 5-7 hours.
  5. Top with cilantro, tomatoes, avocados, sour cream and cheese.
Recipe by The Holzmanns at http://hannahholzmann.com/crockpot-enchilada-quinoa/