Slow cooker Enchilada Quinoa Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2.0 tbsp Extra Virgin Olive Oil2.5 cup yellow onion240.0 gram(s) bell pepper, red, sweet, raw6.0 tsp garlic3.0 cup Ancent Harvest's Quinoa, Traditional, Organic (1/4 cup dry / 46 grams)4.5 cup Vegetable Broth3.0 cup Tomatoes, red, ripe, canned, with green chilies2.0 cup Tomato Sauce2.0 tbsp Chili powder3.0 tsp Cumin seed3.5 cup simply nature organic black beans3.5 cup Beans, pinto540.0 gram Season's choice super sweet whole kernel corn2.5 cup Kraft Shredded 2% Mexican Four Cheese blend1.0 dash Salt1.0 dash Pepper, black
Heat oil in skillet over medium - high heat. Add onion & bell pepper & saute for 3 minutes. Add garlic & sauté 30 Seconds longer. Pour mixture into slow cooker.
Stir in quinoa, vegetable broth, tomatoes, tomato sauce, chilli powder, cumin & season with salt & pepper. Cover & cook on high for 2 hours 45 minutes to 3 hours 15 mins.
Add corn, black beans & pinto beans. Mix well. Even out the top, sprinkle with cheese, cover & cook 10 - 15 mins until cheese is melted.
Top/Garnish with diced avocados, diced romantic tomatoes, chopped cilantro, lime wedges, &/or chopped Green onions!
Serving Size: Makes 16 1-cup servings
Number of Servings: 16.0
Recipe submitted by SparkPeople user TABS89.
Serving Size: Makes 16 1-cup servings
Number of Servings: 16.0
Recipe submitted by SparkPeople user TABS89.
Nutritional Info Amount Per Serving
- Calories: 379.4
- Total Fat: 9.3 g
- Cholesterol: 9.4 mg
- Sodium: 833.6 mg
- Total Carbs: 57.2 g
- Dietary Fiber: 10.7 g
- Protein: 17.4 g
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