Slow Cooker Enchilada Quinoa

By srumbel

Healthy, easy enchilada quinoa made right in the crock pot. Just set it and forget it for a cheesy, protein-packed meal.
from cremedelacrumb.com

Ingredients

• 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
• 1 15-ounce can of diced fire roasted tomatoes and green chiles
• 1 cup un-cooked quinoa + 1/2 cup water
• 4 ounces light cream cheese (light or fat free are okay)
• salt and pepper to taste (I used about 1 teaspoon salt and 1/4 teaspoon black pepper)
• 1 cup shredded Mexican style cheese
• optional: chopped cilantro, diced tomatoes, diced avocado, sour cream

Preparation

Step 1

Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, garlic powder, cumin, and salt and pepper to the slow cooker. Stir everything 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.
Serves: 4-6