Slow Cooker Quinoa and Veggie Crumble Enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1. In a large skillet, cook the MorningStar crumbles (seasoned to taste) Place in the slow cooker.
2. 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. Stir to combine.
3. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
Remove the lid and stir everything again. Taste and adjust seasoning if necessary.
4. Stir in the half the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt. Top with the chopped green onions and cilantro.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EARTHYGRRL529.
Ingredients1 bag of MorningStar Farms Meal Starters Grillers Recipe Crumbles1 1/2 cups uncooked quinoa, rinsed1 can (15-ounce) black beans, drained and rinsed1 cup frozen corn1 can (15-ounce) diced fire roasted tomatoes2 cloves garlic, minced1 medium onion, chopped1 or 2 jalapeno peppers, finely chopped (depending o the heat level you want)1 cups water1 can (10-ounces) enchilada sauce2 tablespoons Mexican chili powder2 teaspoons ground cumin1 cup shredded Mexican blend cheese3 green onions, chopped1/4 cup fresh cilantro, chopped
1. In a large skillet, cook the MorningStar crumbles (seasoned to taste) Place in the slow cooker.
2. 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. Stir to combine.
3. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
Remove the lid and stir everything again. Taste and adjust seasoning if necessary.
4. Stir in the half the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt. Top with the chopped green onions and cilantro.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EARTHYGRRL529.
Nutritional Info Amount Per Serving
- Calories: 360.6
- Total Fat: 10.7 g
- Cholesterol: 16.7 mg
- Sodium: 941.7 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 11.0 g
- Protein: 18.7 g
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