Two Peas & Their Pod · by Maria Lichty★ 4.8 (37)
Slow Cooker Enchilada Quinoa
NUTRITION · PER SERVING15M COOK
CAL 24%·PRO 45%
CARBS 67G56% OF CAL
12G FIBER45G OTHER9G TOTAL SUGAR
FAT 14G26% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker enchilada quinoa bowl with black beans, corn, chile, and spices simmered to tender perfection. Easy, flavorful, and naturally vegetarian with Mexican spice.
mainmexicanbowl⏲️ slow cookergluten freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 cup uncooked quinoa (rinsed)
- 1/2 cup water
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 red pepper (seeds removed, diced)
- 2 15 oz cans black beans, rinsed and drained
- 2 10 oz cans Old El Paso mild red enchilada sauce
- 1 15 oz can diced tomatoes
- 1 4.5 oz can Old El Paso chopped green chiles
- 1 cup corn frozen kernels
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/3 cup chopped cilantro
- Salt and black pepper (to taste)
- 1 1/2 cups shredded Mexican cheese
- Optional toppings: Sliced green onions (avocado, diced tomatoes, sour cream, cilantro, and lime wedges)
At a glance
PER SERVING · TIME 15M
CAL 24%·PRO 45%
CARBS 67G56% OF CAL
12G FIBER45G OTHER9G TOTAL SUGAR
FAT 14G26% OF CAL
5G SAT9G 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
- 15m
- Sodium
- 1265mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 808mg
- Calcium
- 298mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1265MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.