Quinoa Enchilada Casserole

🧂 Ingredients

• 15 ounces canned black beans

  drained and rinsed
• 15 ounces canned yellow corn

  drained and rinsed
• 30 ounces mild or medium red enchilada sauce
• 15 ounces canned diced fire roasted tomatoes and green chilies
• 1 can diced green chilies

  optional
• 1 clove garlic

  minced (optional)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 cup quinoa
• ½ cup water
• 4 ounces cream cheese
• 1 cup shredded Mexican cheese
• Avocado

  optional
• Sour Cream

  optional
• Cilantro

  optional

Instructions

• 1 Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa,
  water, cream cheese to slow cooker. Stir everything together.
• 2 Pour remaining can of enchilada sauce on top, then sprinkle with cheese. Cover
  and cook 3-4 hours on high or 4-6 on low.
• 3 Add shredded rotisserie chicken if desired during last 20 minutes of cooking.
• 4 Uncover, top with avocado, sour cream and chopped cilantro.
• 5 Enjoy!

Nutrition Info