My goal again this year is to get one new post up a month and so far so good (barely). If you are looking for a gourmet dinner, this is not it. This is quite good though, I assure you. And it’s slightly better for you than traditional enchiladas because it’s made with quinoa and not tortillas. Yay, protein! It’s also easy and low stress to prep, which is always a plus!
Prep Time: 20 minutes
Cook Time: 6 hours, 0 minutes
- 15 ounces black beans, rinsed and drained
- 15 ounces fire roasted tomatoes with chilies
- 30 ounces enchilada sauce, red or green
- 15 ounces yellow corn
- 1 cup quinoa, uncooked
- 4 ounces cream cheese
- 1/2 cup water
- 1 teaspoon salt
- Pinch of black pepper
- 1 1/2 cups Mexican blend shredded cheese
- 2 roma tomatoes, for garnish
- 1 avocado, for garnish
- Cilantro, for garnish
Add all contents to Crock Pot except garnish and stir. Cook on low for 5-7 hours. Add garnish and serve! It's that easy!
Review: Two thumbs up from both Marie and me! It’s got a little kick from the fire roasted tomatoes, but I would be fine with a little more. I love spicy though. Made enough for a couple leftover lunches.