Ingredients
– 1 15-ounce can black beans, drained and rinsed
– 1 15-ounce can yellow corn, drained and rinsed
– 2 15-ounce cans mild or medium red enchilada sauce, divided
– 1 15-ounce can diced fire-roasted tomatoes and green chiles
– 1 cup uncooked quinoa
– ½ cup water
– 4 ounces cream cheese
– Salt and pepper to taste (about 1 teaspoon salt and ¼ teaspoon black pepper recommended)
– 1 cup shredded Mexican-style cheese
– chopped cilantro
– diced tomatoes
– diced avocado
– sour cream
Instructions
1-Begin by adding the black beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese, salt, and pepper to the slow cooker. Stir everything together to mix the flavors evenly it’s like giving your ingredients a quick hello party.
2-Then, pour the remaining can of enchilada sauce on top and sprinkle with shredded cheese for that gooey finish.
3-Cover it up and let it cook for 4-5 hours on high or 5-7 hours on low; the quinoa will absorb all that goodness and turn fluffy.
4-Once it’s done, uncover and top with extras like diced tomatoes, avocados, sour cream, and chopped cilantro to make it your own.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Add 1 teaspoon each of cumin and garlic powder to enhance flavor.
🍲 Use pinto beans instead of black beans for a different texture and taste.
🧀 Make sure cream cheese is soft to mix evenly; stir after cooking to distribute well.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Dinner, Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 355
- Sugar: 1 gram
- Sodium: 294 milligrams
- Fat: 20 grams
- Saturated Fat: 11 grams
- Carbohydrates: 29 grams
- Fiber: 3 grams
- Protein: 14 grams
- Cholesterol: 58 milligrams