Slow Cooker Enchilada Beans & Quinoa
Servings: 6 servings
Calories: 357kcal
Ingredients
- 3 cups Black Beans (cooked)
- 2 cups Frozen Corn (or fresh)
- 3 1/2 cups Diced Tomatoes
- 2 cups Enchilada Sauce
- 1/2 cup Quinoa (dry)
- 1/2 cup Water
- 1/2 tsp Sea Salt
- 8 ozs Mozzarella Cheese (shredded)
Instructions
- Add the black beans, corn, tomatoes, enchilada sauce, quinoa, water, and salt to the slow cooker. Stir until combined.
- Cook on high for two to four hours, or on low for four to six hours.
- Divide into bowls and top with cheese. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to four days.Serving Size
One serving equals approximately two cups.More Flavor
Stir in a few tablespoons of cream cheese. Use fire roasted diced tomatoes.Additional Toppings
Top with chopped cilantro, avocado, tortilla chips, sour cream, or sliced jalapeno.Make it Vegan
Use vegan cheese instead of mozzarella cheese, or omit completely.
Nutrition
Calories: 357kcal | Carbohydrates: 48g | Protein: 19g | Fat: 9g | Cholesterol: 34mg | Sodium: 753mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1505IU | Vitamin C: 16mg | Calcium: 198mg | Iron: 4mg
