When Stephen and I got married and settled into living life together under the same roof, I had the realization, “Oh crap… I guess I have to start making dinner.” HAHA! Oops. Naturally, I started to look up easy recipes on Pinterest and came across this gem by Creme De La Crumb – slow cooker enchilada quinoa.
Not only is this recipe so delicious but it’s also vegetarian which is a huge plus considering we only eat meat a couple times a week. In case you’re wondering, no, we’re not vegetarian/vegan/anything specific. I mentioned here, we just eat everything in moderation, meat included. Anyway, this is my favorite kind of recipe aka the dump and go kind that doesn’t taste like the dump and go kind. When I say that the prep time is 5 minutes, I’m not kidding. It also makes for some great leftovers which is really convenient for lunch! Now that I’m back to working away from home and Stephen is still working very long hours, somedays all we can manage is a 5 minute dinner but that’s okay because we’re not compromising on quality or flavor with this one. Try it out! I hope you enjoy it as much as we do.
P.S. Isn’t Laura and John’s kitchen beautiful?! Ours isn’t done yet so we’re really thankful to be staying with them in the meantime and cooking up yummy food together every night.
Slow Cooker Enchilada Quinoa
- 1 15-oz can Black Beans, drained and rinsed
- 1 15-oz can Yellow Corn, drained and rinsed
- 2 15-oz cans Mild/Medium Enchilada Sauce
- 1 15-oz can Diced Fire Roasted Tomatoes and Green Chiles
- 1 Cup Uncooked Quinoa
- 1/2 Cup Water
- 4 oz Cream Cheese
- 1 & 1/2 Cup Shredded Mexican Style Cheese/Cheddar
- Salt and Pepper
- Optional: Dash of Chili Powder
- Toppings: Cilantro, Sour Cream, Greek Yogurt, Avocado
Add beans, corn, 1 can of enchilada sauce, tomatoes and chiles, quinoa, water, cream cheese, salt and pepper to taste, and a dash of chili powder if you like a little heat, to the slow cooker.
Stir everything together until combined.
Pour the other can of enchilada sauce evenly over the mixture.
Sprinkle the cheese all over the top.
Cook on high for 4-5 hours or on low for 5-7.
Top with cilantro, sour cream, Greek yogurt, avocado, etc. and enjoy!
Photography by Emily Ann Photography