Slow Cooker Quinoa Enchiladas

sLOW cOOKER eNCHILADA qUINOA

Adapted from this recipe by Creme de la Crumb

INGREDIENTS

2 15-ounce can black beans, drained and rinsed

2 15-ounce can yellow corn, drained and rinsed
1 15-ounce can of diced tomatoes 

1/4 cup flour1/4 cup chili powder2 (8 ounce) cans tomato sauce3 cups water1/2 teaspoon ground cumin1/2 teaspoon garlic powder1/2 teaspoon onion salt

2 cups un-cooked quinoa + 1 cup water

salt and pepper to taste (I used about 2 teaspoons salt and 1/2 teaspoon black pepper)

2 cups shredded Mexican style cheese

optional: chopped cilantro, diced tomatoes, diced avocado, sour cream

INSTRUCTIONS

Add beans, corn, half the enchilada sauce, diced tomatoes, quinoa, water, and salt and pepper to the slow cooker. Stir everything together.

Pour remaining 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.

NOTES

*For added flavor, I like to add 2 teaspoons each cumin and garlic powder.

*You can use 4 cans of enchilada sauce rather than adding the flour, chili powder, tomato sauce, water, cumin, garlic powder, and onion salt. You still need 1 cup of water for the quinoa.

*I usually use frozen corn, rather than canned.

*We like to serve this as taco filling in tortillas.