Slow cooker Enchilada Quinoa Bake

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Slow cooker Enchilada Quinoa Bake calories by ingredient


Introduction

Gluten free, Vegetarian crock pot enchilada casserole! High fiber! High protein! Gluten free, Vegetarian crock pot enchilada casserole! High fiber! High protein!
Number of Servings: 16

Ingredients

    2.0 tbsp Extra Virgin Olive Oil
    2.5 cup yellow onion
    240.0 gram(s) bell pepper, red, sweet, raw
    6.0 tsp garlic
    3.0 cup Ancent Harvest's Quinoa, Traditional, Organic (1/4 cup dry / 46 grams)
    4.5 cup Vegetable Broth
    3.0 cup Tomatoes, red, ripe, canned, with green chilies
    2.0 cup Tomato Sauce
    2.0 tbsp Chili powder
    3.0 tsp Cumin seed
    3.5 cup simply nature organic black beans
    3.5 cup Beans, pinto
    540.0 gram Season's choice super sweet whole kernel corn
    2.5 cup Kraft Shredded 2% Mexican Four Cheese blend
    1.0 dash Salt
    1.0 dash Pepper, black

Directions

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.