Black Bean and Quinoa Enchilada Casserole

Black Bean and Quinoa Enchilada Casserole
Makes 8
Prep 15 m
Slow Cook on High for 4 hours or Low for 6 hours

Directions

  1. 1 of 1 Coat slow cooker with nonstick cooking spray. Add 1 can (15.5 oz) drained black beans, 2 cups thawed frozen corn kernels, 2 cans (10 oz each) Ro*tel diced tomatoes and green chilies, 1 can (15 oz) mild enchilada sauce, 1 1/4 cups uncooked quinoa, 1 cup water, 1/2 tsp salt and 1/4 tsp black pepper. Stir in 4 oz cream cheese with chive and onion. Top with 1 more can (15 oz) enchilada sauce and 1 1/2 cups shredded Tex-Mex cheese blend. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Top with chopped cilantro, diced avocado, diced red onion and dollops of sour cream, if desired.
Nutrition Information for Black Bean and Quinoa Enchilada Casserole
Servings Per Recipe: 8
Per Serving: 41 g carb., 6 g fiber, 7 g sat. fat, 5 g sugar, 16 g pro., 364 kcal cal., 15 g Fat, total, 1112 mg sodium