Slow Cooker Quinoa and Veggie Crumble Enchilada
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Slow Cooker Quinoa and Veggie Crumble Enchilada calories by ingredient
Introduction
I borrowed this from "Bobbi's Kozy Kitchen" Slow Cooker Chicken Quinoa Enchilada recipe, and made it vegetarian friendly. I borrowed this from "Bobbi's Kozy Kitchen" Slow Cooker Chicken Quinoa Enchilada recipe, and made it vegetarian friendly.Number of Servings: 6
Ingredients
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Ingredients
1 bag of MorningStar Farms Meal Starters Grillers Recipe Crumbles
1 1/2 cups uncooked quinoa, rinsed
1 can (15-ounce) black beans, drained and rinsed
1 cup frozen corn
1 can (15-ounce) diced fire roasted tomatoes
2 cloves garlic, minced
1 medium onion, chopped
1 or 2 jalapeno peppers, finely chopped (depending o the heat level you want)
1 cups water
1 can (10-ounces) enchilada sauce
2 tablespoons Mexican chili powder
2 teaspoons ground cumin
1 cup shredded Mexican blend cheese
3 green onions, chopped
1/4 cup fresh cilantro, chopped
Directions
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.