Try this Slow Cooker Enchilada Quinoa recipe, or contribute your own.
- 1 15- ounce can black beans drained and rinsed
- 1 15- ounce can yellow corn drained and rinsed
- 2 15- ounce cans of mild or medium red enchilada sauce divided
- 1 15- ounce can of diced fire roasted tomatoes and green chiles
- 1 cup un-cooked quinoa + 1/2 cup water
- 4 ounces cream cheese (light or fat free is okay)
- salt and pepper to taste (i used about 1 teaspoon
- 1 cup shredded mexican style cheese
- optional: chopped cilantro diced tomatoes, diced avocado, sour cream
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -6 (28g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese, and salt and pepper to the slow cooker. Stir everything together.
- Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese. Cover and cook 4-5 hours on high or 5-7 hours on low.
- Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.
Is the grain actually tender yet, or is it still crunchy beneath the sauce? Determining doneness in a slow-cooking grain dish relies entirely on visual and textural cues rather than probing with a thermometer.
- Observe the quinoa grains closely as the cooking time reaches the four-hour mark.
- Look for the characteristic translucent spiral germ to detach from each individual seed, which indicates proper hydration.
- Test a spoonful between your thumb and forefinger; it should mash readily rather than offer resistance.
- Stir in fat-free cream cheese if desired, keeping in mind that lower-fat dairy options possess less milk solids and will yield a thinner sauce consistency than full-fat blocks.
- Store leftovers in an airtight container within the refrigerator for up to four days, noting that the quinoa will continue to absorb ambient moisture over time.
Properly hydrated grains absorb precisely the correct amount of liquid to prevent the finished dish from becoming watery. Achieving the correct consistency requires monitoring the moisture level during the final hour of heat application.
