Ingredients

  • 15 ounces canned black beans drained and rinsed
  • 15 ounces canned yellow corn drained and rinsed
  • 30 ounces mild or medium red enchilada sauce
  • 15 ounces canned diced fire roasted tomatoes and green chilies
  • 1 can diced green chilies optional
  • 1 clove garlic minced (optional)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 cup quinoa
  • 1/2 cup water
  • 4 ounces cream cheese
  • 1 cup shredded Mexican cheese
  • Avocado optional
  • Sour Cream optional
  • Cilantro optional

Instructions

  • Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese to slow cooker. Stir everything together.
  • Pour remaining can of enchilada sauce on top, then sprinkle with cheese. Cover and cook 3-4 hours on high or 4-6 on low.
  • Add shredded rotisserie chicken if desired during last 20 minutes of cooking.
  • Uncover, top with avocado, sour cream and chopped cilantro.
  • Enjoy!
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