Creme de la Crumb · by Tiffany★ 5.0 (163)
Slow Cooker Enchilada Quinoa
NUTRITION · PER SERVING245M COOK
CAL 32%·PRO 52%
CARBS 78G49% OF CAL
13G FIBER12G SUGAR52G OTHER
FAT 26G37% OF CAL
11G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow cooker quinoa with black beans, corn, and enchilada sauce. Protein-packed and cheesy. Simple set-and-forget meal with Mexican flavors.
mainmexicangrain bowlbeans⏲️ slow cookergluten freevegetarian
View the full recipe on Creme de la Crumb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 15-ounce can black beans (drained and rinsed)
- 1 15-ounce can yellow corn (drained and rinsed)
- 2 15-ounce cans mild or medium red enchilada sauce (divided)
- 1 15-ounce can diced fire roasted tomatoes and green chiles
- 1 cup uncooked quinoa
- ½ cup water
- 4 ounces cream cheese
- salt and pepper to taste ((I used about 1 teaspoon salt and ¼ teaspoon black pepper))
- 1 cup shredded Mexican style cheese
- optional: chopped cilantro, diced tomatoes, diced avocado, sour cream
At a glance
PER SERVING · TIME 245M
CAL 32%·PRO 52%
CARBS 78G49% OF CAL
13G FIBER12G SUGAR52G OTHER
FAT 26G37% OF CAL
11G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 4h
- Sodium
- 2750mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1052mg
- Calcium
- 297mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2750MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.