Crockpot Enchilada Quinoa

Name: Crockpot Enchilada Quinoa Recipe
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8
Ingredients: 1/2 cup Water tap; 1 (15 ounce) can black beans reduced sodium; 1 (15 ounce) can Yellow Sweet Corn Canned; 2 (10.5 ounce) can rotel original diced tomatoes & green chilies; 1 (15 ounce) can Enchilada Sauce; 1 cup Kraft 2% Shredded Cheddar Cheese; 1 cup Ancient Harvest Traditional Whole Grain Quinoa

(3)

Minutes to Prepare: 15
Minutes to Cook: 480

Number of Servings: 8

Ingredients

1/2 cup Water, tap 1 (15 ounce) can black beans, reduced sodium 1 (15 ounce) can Yellow Sweet Corn, Canned 2 (10.5 ounce) can rotel original diced tomatoes & green chilies1 (15 ounce) can Enchilada Sauce 1 cup Kraft 2% Shredded Cheddar Cheese 1 cup Ancient Harvest Traditional Whole Grain Quinoa

Directions

Coat the crockpot with with cooking spray, place beans, corn, and tomatoes in the crockpot. In a bowl mix the water with the quinoa and add to the crockpot. Stir everything in the crockpot together. Top with the enchilada sauce. Cover and cook on high for 4-5 hours or low for 8 hours. Serve and garnish with shredded cheese.

Serving Size: 1 tortilla wrap

Number of Servings: 8

Recipe submitted by SparkPeople user NE-LADYDI.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 246.6
Total Fat: 5.9 g
Cholesterol: 10.0 mg
Sodium: 1,015.4 mg
Total Carbs: 37.9 g
Dietary Fiber: 6.9 g
Protein: 11.3 g

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Member Reviews

METAFUKARI
omitted the corn, added other vegetables~ - 1/17/20
RDCAGAIN10
I have to make this - 1/24/18
TRBLASZCZAK1
Love this dish. It's a great crockpot "dump" recipe that you can throw together before work and not worry about over cooking/drying out too much. I add some seasonings - cumin, chili powder, garlic and some hot sauce - to liven it up a bit. This is the only vegetarian meal my boyfriend doesn't add m - 10/27/17