Slow Cooker Enchilada Qunioa
Enjoy delicious Mexican flavors in this meatless Slow Cooker Enchilada Quinoa recipe made with simple ingredients and tons of flavor.
Servings: 5
Equipment
Ingredients
- 1.5 cups uncooked quinoa
- 15 oz can black beans drained
- 12 oz bag frozen corn
- 15 oz can diced tomatoes
- 1 tbsp minced garlic
- 1 yellow onion diced
- 1 jalapeno pepper diced
- 10 oz can enchilada sauce
- 1 cup water
- 1 ½ tbsp taco seasoning
- 1 cup shredded cheddar cheese
Optional Toppings:
- diced tomatoes
- sliced green onions
- cilantro
Instructions
- Add all of the ingredients except the cheese and toppings into the slow cooker stir well.
- Cover with a lid and cook on high for 3 hours or low for 6 hours.
- Once the cooking time is up stir in the cheese and serve in bowls and top with your favorite toppings
Nutrition
Calories: 509kcal | Carbohydrates: 81g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 832mg | Potassium: 1012mg | Fiber: 15g | Sugar: 7g | Vitamin A: 820IU | Vitamin C: 20mg | Calcium: 246mg | Iron: 6mg
