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Slow Cooker Enchilada Quinoa Casserole
BETTY CROCKER23Ingredients
3Hours
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup quinoa (uncooked, rinsed)
- 1/2 cup water
- 1 onion (small, diced)
- 2 cloves garlic (minced)
- 1 red pepper (seeds removed, diced)
- 15 oz. black beans (2 cans,rinsed and drained)
- 10 oz. red enchilada sauce (2 cans ,Old El Paso™ mild)
- 15 oz. diced tomatoes (1 can)
- 4.5 oz. green chiles (1 can ,Old El Paso™ chopped)
- 1 cup frozen corn kernels
- 1 lime (small ,Juice of)
- 1 tsp. ground cumin
- 1 Tbsp. chili powder
- 1/3 cup chopped cilantro
- salt
- black pepper (to taste)
- 1 1/2 cups Mexican cheese (shredded)
- sliced green onions (optional)
- avocado (optional)
- diced tomatoes (optional)
- sour cream (optional)
- cilantro (optional)
- lime wedges (optional)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium1820mg76% |
| Potassium1470mg42% |
| Protein30g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber20g80% |
| Sugars18g |
| Vitamin A80% |
| Vitamin C270% |
| Calcium50% |
| Iron40% |
* 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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