Enchilada Quinoa Recipe

If you are looking for a delicious vegetarian, healthy, protein full meal, you need to make this Enchilada Quinoa. You can also serve this as a side dish, to any Mexican inspired dish.

Prep Time 10

Cook Time 1 30

Total Time 1 40

Ingredients

1 cup uncooked quinoa
1 can of black beans, drained
1 can of corn, drained
½ cup yellow onion, diced
2 cups red enchilada sauce
1 Tablespoon taco seasoning mix
½ teaspoon black pepper
½ teaspoon cumin
1 Tablespoon garlic minced
toppings as desired

Equipment

Slow Cooker

Instructions

In the slow cooker, combine the quinoa, black beans, corn, yellow onion, enchilada sauce, taco seasoning mix, cumin and black pepper.
Stir until fully incorporated.
Place the lid on the slow cooker, and cook on high for 1 hour and 30 minutes, or until quinoa is soft.
Remove from slow cooker and top with meat, or desired enchilada toppings.
Serve immediately.

Notes

If you are looking to add more heat, you could use a hotter enchilada sauce. I have a wimpy mouth, so I tend to reach for the mild enchilada sauce.

Nutrition

Calories: 222 kcal · Carbohydrates: 41 g · Protein: 9 g · Fat: 3 g · Saturated Fat: 1 g · Sodium: 1095 mg · Potassium: 302 mg · Fiber: 6 g · Sugar: 9 g · Vitamin A: 871 IU · Vitamin C: 4 mg · Calcium: 30 mg · Iron: 3 mg

Cuisine: American

Course: Main Course