Slow Cooker Quinoa Enchiladas - Community Cancer Center

Name: Slow Cooker Quinoa Enchiladas - Community Cancer Center
Ingredients: 1 15-ounce can black beans, drained and rinsed; 1 cup fresh or frozen corn kernels; 2 15-ounce cans red enchilada sauce, divided; 1 15-ounce can tomatoes and green chilies; 1 cup dry quinoa; 4 ounces cream cheese, softened; 1 teaspoon cumin; ½ cup water; 1 cup shredded Mexican style cheese; Optional: chopped cilantro, diced avocado, sour cream

www.communitycancercenter.org

Healthy, easy enchilada quinoa made right in the crock pot. Just set it and forget it for a cheesy, protein-packed meal.

Keywords

Community Cancer Center

View full recipe on www.communitycancercenter.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.communitycancercenter.org.

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