Slow cooker enchilada quinoa

Ingredients

Enchilada quinoa

• 15 oz canned black beans, drained and rinsed
• 15 oz canned yellow corn, drained and rinsed
• 30 oz mild or medium red enchilada sauce
• 15 oz canned, diced fire roasted tomatoes and green chiles
• 1 cup uncooked quinoa
• ½ cup water
• 4 oz cream cheese
• salt and pepper to taste
• 1 cup shredded mexican style cheese
• (optional) chopped cilantro, diced tomatoes, diced avocado, sour cream

Tools

• Slow cooker

Directions

1. Add the following to the slow cooker and stir together
   1. beans
   2. corn
   3. 15 oz or half of the enchilada sauce
   4. diced tomatoes and chiles
   5. quinoa
   6. water
   7. cream cheese
   8. salt and pepper
2. Add remaining enchilada sauce on top and sprinkle with cheese
3. Cover and cook for 4-5 hours on high or 5-7 hours on low
4. Add optional toppings

Footnotes

Source: Creme de la crumb