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Slow Cooker Enchilada Quinoa
Crock pot Mexican quinoa
Ingredients
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can yellow corn, drained and rinsed
  • 2 15-ounce cans mild or medium red enchilada sauce, divided
  • 1 15-ounce can diced fire roasted tomatoes and green chiles
  • 1 cup uncooked quinoa
  • ½ cup water
  • 4 ounces cream cheese
  • salt and pepper to taste (I used about 1 teaspoon salt and ¼ teaspoon black pepper)
  • 1 cup shredded Mexican style cheese
  • optional: chopped cilantro, diced tomatoes, diced avocado, sour cream
Steps
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