Follow these steps for perfect results
black beans
drained and rinsed
yellow corn
drained and rinsed
mild red enchilada sauce
divided
diced fire roasted tomatoes and green chiles
quinoa
un-cooked
water
cream cheese
cumin
garlic powder
Mexican style cheese
shredded
ground beef
browned, drained
sour cream
avocado
diced
tomatoes
diced
cilantro
chopped
Drain and rinse the black beans and corn.
In a slow cooker, combine the black beans, corn, one can of enchilada sauce, diced tomatoes and chiles, quinoa, water (or chicken stock), cream cheese, salt, and pepper.
Stir all ingredients together thoroughly.
If adding ground beef, add the cooked and drained ground beef now.
Pour the remaining can of enchilada sauce over the mixture.
Sprinkle the shredded cheese on top.
Cover the slow cooker and cook on high for 4-5 hours or on low for 5-7 hours.
Once cooked, uncover the slow cooker.
Top with your preferred toppings like diced tomatoes, avocados, sour cream, and chopped cilantro.
Serve the enchilada quinoa immediately.
Expert advice for the best results
Adjust the amount of enchilada sauce to your taste preference.
For a spicier version, use medium or hot enchilada sauce.
Add other vegetables like bell peppers or zucchini for more nutrients.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance and stored in the refrigerator.
Serve in bowls, garnished with fresh toppings.
Serve with a dollop of sour cream or Greek yogurt.
Garnish with chopped cilantro, diced tomatoes, and avocado.
Serve with tortilla chips for dipping.
Pairs well with the spice and savory flavors.
Offers a refreshing contrast.
Discover the story behind this recipe
Combines traditional Mexican flavors with modern cooking techniques.
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