Slow Cooker Enchilada Quinoa Bake
View original ↗
Cooking Classy · by Jaclyn★ 5.0 (16)

Slow Cooker Enchilada Quinoa Bake

NUTRITION · PER SERVING190M COOK
CAL 31%·PRO 52%
CARBS 81G53% OF CAL
18G FIBER52G OTHER11G TOTAL SUGAR
FAT 24G35% OF CAL
7G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-cooker bake of quinoa, black and pinto beans, corn, and vegetables in an enchilada-spiced tomato sauce topped with cheese. A healthy, hands-off vegetarian main.

mainmexicancasserolebeansgluten freevegetarian
View the full recipe on Cooking Classy →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 Tbsp canola oil
  • 1 1/4 cups chopped yellow onion ((1 medium))
  • 1 1/4 cups chopped red bell pepper ((1 medium))
  • 3 cloves garlic, (minced)
  • 1 1/2 cups dry quinoa
  • 2 1/4 cups vegetable broth
  • 1 (14.5 oz) can tomatoes with green chilies, (undrained)
  • 1 (8 oz) can tomato sauce
  • 2 Tbsp chili powder
  • 1 1/2 tsp ground cumin
  • Salt and freshly ground black pepper, (to taste)
  • 1 (14.5 oz) can black beans, (drained and rinsed)
  • 1 (14.5 oz) can pinto beans, (drained and rinsed)
  • 1 1/2 cups frozen corn
  • 1 1/2 cups cheddar or monterey jack, (or Mexican blend cheese)
  • Diced avocados (, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional))
PREP
10M
SODIUM
1444MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.