3 hours on high or 6 hours on low
1 1/2 cup dried quinoa
1 15 oz can black beans
1 cup frozen corn
1 15 oz can diced tomatoes
1 small can diced green chiles
1/2 cup salsa
1 small onion, diced
1 bell pepper, diced
1 cup water
19 oz can enchilada sauce
1 tablespoon chili powder
1 teaspoon cumin
(2 cups cheddar cheese)
(sour cream or Greek yogurt)
Combine all ingredients, except cheese and sour cream, in slow cooker and cook on high for 3 hours or low for 6 hours.
If using cheese, stir in at end. Top with sour cream or greek yogurt to serve.
If you are trying to eliminate dairy, don’t use the cheese or sour cream/Greek yogurt.
Watch the ingredients in the enchilada sauce or make your own. Be sure to read labels!
To make your own you can use canned, organic tomato sauce and add garlic powder, onion powder, chili powder and cumin and a dash of cinnamon.
If you would like to make it less spicy you can use plain tomato sauce instead of enchilada sauce. It will still have a Mexican taste.