Slow Cooker Enchilada Quinoa Casserole

This recipe is so good! Filling and flavorful.

Recipe adapted from Creme De La Crumb.

http://minnesotabred.com/farms-and-services Ingredients:

  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can corn, drained and rinsed
  • 2 15 oz. cans of enchilada sauce
  • 1 15 oz. can fire roasted tomatoes and green chiles
  • 1 c. uncooked quinoa
  • 1/2 c. water
  • 4 oz. cream cheese
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. shredded cheese
  • Toppings: cilantro, diced tomatoes, avocado, sour cream, lime juice, tortilla chips

Directions:

  1. Add the beans, corn, enchilada sauce, tomatoes with chiles, quinoa, water, cream cheese, cumin, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
  2. Cover and cook 4-5 hours on HIGH or 5-7 hours on LOW.
  3. In the last 30 minutes, take the lid off and stir; then add the cheese and replace lid and let cheese melt.
  4. Serve with desired toppings.

Slow Cooker Enchilada Casserole:

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