Enchilada Quinoa Crockpot Casserole

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I love this simple, hearty, vegetarian recipe!  I will serve it with chicken and maybe, a salad, for my guys.

Enchilada Quinoa Crockpot Casserole
Ingredients

  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can yellow corn, drained and rinsed
  • 2 15-ounce cans of mild or medium red enchilada sauce, divided
  • 1 15-ounce can of diced fire roasted tomatoes and green chilies
  • 1 cup un-cooked quinoa + ½ cup water
  • 4 ounces cream cheese (light or fat free is okay)
  • 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
Instructions

  1. Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chilies, quinoa, water, cream cheese, and salt and pepper to the slow cooker. Stir everything together.
  2. Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese. Cover and cook 4-5 hours on high or 5-7 hours on low.
  3. Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.

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