Slow Cooker Enchilada Quinoa

  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can yellow corn, drained and rinsed
  • 2 15 oz can of mild or medium red enchilada sauce, divided
  • 1 15 oz can of diced fire roasted tomatoes and green chiles
  • 1 cup uncooked quinoa + 1/2 cup water
  • 4 ounces cream cheese (light or fat-free is OK)
  • Salt and pepper to taste (approx. 1 tsp salt and 1/4 tsp black pepper)
  • 1 cup shredded Mexican style cheese
  • Optional: chopped cilantro, diced tomatoes, diced avocado, sour cream
  1. Add beans, corn, one can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese, and salt and pepper to the slow cooker. Stir everything together.
  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 tomatoes, avocados, sour cream, and chopped cilantro and serve.