Slow Cooker Enchilada Quinoa
We have a new and healthier spin on an enchilada casserole for your upcoming Mexican night. Slow Cooker Enchilada Quinoa gives you that cheesy and gooey casserole with quinoa replacing some other more heavy ingredients. This is a pantry meal, meaning you may have all the ingredients you need without needing to run to the store. You will take some rinsed black beans, a can of drained corn, 2 cans of diced tomatoes and 1 cup of quinoa mixed with 1/2 cup water. You will stir this all together and top with a can of enchilada sauce and cook for at least 4 hours. Top your quinoa enchilada casserole with some shredded cheddar cheese and it is ready to serve. This was easy!
Serves6
Preparation Time5 min
Slow Cooker Time LOW8 hr
OccasionCasual Dinner Party, Family Get Together
MealDinner
Read NextClassic Macaroni and Cheese
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kenziewood07 43526 50
Jun 14, 2017
I really want to try this recipe, as I have been wanting to eat more vegetarian meals, especially in the summer. But I was wondering if there is anything that can be substituted for the quinoa? I know it is the major ingredient but I was hoping that rice would be okay with this?
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