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 Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Main Course
Cuisine: American
Keyword: easy dinner, Enchiladas, mexican recipe, Vegetarian
Servings: 4
Calories: 222kcal
- 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
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.
- 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.
Calories: 222kcal | Carbohydrates: 41g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 1095mg | Potassium: 302mg | Fiber: 6g | Sugar: 9g | Vitamin A: 871IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 3mg