Crockpot Enchilada Quinoa

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Crockpot Enchilada Quinoa calories by ingredient

Introduction

Cook this up and then wrap in tortilla shells. Cook this up and then wrap in tortilla shells.

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 chilies

1 (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.