Crockpot Enchilada Quinoa

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
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Introduction

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

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Member Ratings For This Recipe


  • Incredible!
    I have to make this - 1/24/18

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  • Incredible!
    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

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