Ingredients :
- 15 oz can black beans, drained and rinsed
- 15 oz can yellow corn, drained and rinsed
- 30 oz can (2 cans) of mild or medium red enchilada sauce, divided
- 15 oz can of diced fire roasted tomatoes and green chiles
- 1 cup un-cooked quinoa
- 1/2 cup water or chicken stock
- 4 oz cream cheese (light or fat free is okay)
- 1 tsp cumin
- 1 tsp garlic powder
- salt and pepper
- 1 cup shredded Mexican style cheese
- 1 lb browned ground beef, drained (optional)
- Optional Toppings
- 1 sour cream
- 1 diced avocado
- 1 diced tomatoes
- 1 chopped cilantro
Method :
- Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water (or stock), cream cheese, salt and pepper to the slow cooker. Stir everything together. If you wanted a meated version, add your cooked ground beef (or pork, chicken, turkey) now.
- 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.
- Uncover, top with favorite toppings (suggested tomatoes, avocados, sour cream, and chopped cilantro) and serve.
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