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Description
If cooking for two, cut the recipe in half!!
Ingredients
US|METRIC
6 SERVINGS
- 15 oz. black beans (can of, drained and rinsed)
- 15 oz. yellow corn (can of, drained and rinsed)
- 30 oz. red enchilada sauce (mild or medium)
- 15 oz. tomatoes and green chilies (can of diced fire roasted)
- 1 cup cooked quinoa (+ 1/2 cup of water)
- 4 oz. cream cheese (light or fat free is okay)
- 1 tsp. salt
- 1 cup shredded Mexican style cheese
- avocado (optional)
- 1 tsp. cumin (optional)
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Directions
- Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chilies, quinoa, water, cream cheese, cumin and garlic powder, and salt/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 avocados, sour cream, and chopped cilantro
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium2230mg93% |
| Potassium760mg22% |
| Protein17g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber12g48% |
| Sugars16g |
| Vitamin A40% |
| Vitamin C35% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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