Slow Cooker Enchilada Quinoa
Slow Cooker Enchilada Quinoa

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, slow cooker enchilada quinoa. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. How to make slow cooker quinoa enchilada casserole. Pour all ingredients except cheese and toppings into the slow cooker. Serve topped with avocado, sour cream, cilantro, and a squeeze of lime juice.

Slow Cooker Enchilada Quinoa is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Slow Cooker Enchilada Quinoa is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook slow cooker enchilada quinoa using 17 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Slow Cooker Enchilada Quinoa:
  1. Get 15 oz can black beans, drained and rinsed
  2. Take 15 oz can yellow corn, drained and rinsed
  3. Get 30 oz can (2 cans) of mild or medium red enchilada sauce, divided
  4. Make ready 15 oz can of diced fire roasted tomatoes and green chiles
  5. Make ready 1 cup un-cooked quinoa
  6. Take 1/2 cup water or chicken stock
  7. Get 4 oz cream cheese (light or fat free is okay)
  8. Take 1 tsp cumin
  9. Take 1 tsp garlic powder
  10. Prepare salt and pepper
  11. Prepare 1 cup shredded Mexican style cheese
  12. Make ready 1 lb browned ground beef, drained (optional)
  13. Prepare Optional Toppings
  14. Make ready 1 sour cream
  15. Prepare 1 diced avocado
  16. Get 1 diced tomatoes
  17. Make ready 1 chopped cilantro

Slow Cooker Enchilada Quinoa (Dairy-Free, Gluten-Free) A simple drop, stir, cover, and go recipe; Slow Cooker Enchilada Quinoa (Dairy-Free, Gluten-Free) is so easy to prepare, tastes amazing, and packs well for lunch the next day. It's filling, serves lots of leftover and is bursting with flavour! Heat canola oil in a skillet over medium-high heat. Pour mixture into a slow cooker.

Instructions to make Slow Cooker Enchilada Quinoa:
  1. Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water (or stock), cream cheese, salt and pepper to the slow cooker. Stir everything together. If you wanted a meated version, add your cooked ground beef (or pork, chicken, turkey) now. - - https://cookpad.com/us/recipes/350354-how-to-cook-quinoa
  2. Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese. Cover and cook 4-5 hours on high or 5-7 hours on low.
  3. Uncover, top with favorite toppings (suggested tomatoes, avocados, sour cream, and chopped cilantro) and serve.

Heat canola oil in a skillet over medium-high heat. Pour mixture into a slow cooker. In a large skillet, cook the ground chicken until no pink remains. Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Then dump in the rinsed quinoa, rinsed /drained black beans, frozen or fresh corn, petite diced tomatoes (do the fire roasted, yum!), chopped butternut squash, enchilada sauce, taco seasoning mix, and water; then STIR.

So that is going to wrap this up with this special food slow cooker enchilada quinoa recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!