Enchilada Quinoa



  • 1 15-ounce can black beans
  • 1 15-ounce can diced tomatoes
  • 1 10-ounce can enchilada sauce, divided
  • 1 cup frozen corn
  • 4 servings quinoa
  • 4 ounces cream cheese
  • 1 cup Mexican cheese
  • salt
  • black pepper


  1. Combine black beans, diced tomatoes, frozen corn, quinoa, cream cheese, with half of the enchilada sauce in slow cooker pot. Fill an empty 15-ounce can with water and add to the mixture.
  2. Add salt and black pepper to taste.
  3. Top with Mexican cheese and remaining enchilada sauce.
  4. Cover and cook for 4-5 hours on high.

Adapted from Creme da la Crumb.


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