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|Recipe name||Enchilada Quinoa|
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|Number of servings||6|
|Ingredients||Slow Cooker / Oven ingredients|
2 cups black beans (soaked and drained, not cooked)
2 cups veggie, eg (yellow corn, cubed uncooked squash, diced bell pepper)
2 cups red enchilada sauce, divided into two servings (Look up other recipe here in the database)
2 cups diced tomato (fresh or canned) OR mix of tomato and 1 tin of tomato paste
1 cup uncooked quinoa
1/2 cup water
4 ounces cream cheese
salt and pepper to taste (I used about 1 teaspoon salt and 1/4 teaspoon black pepper)
1 cup shredded cheese
Optional Toppings after Cooked
chopped cilantro, green onion, diced tomatoes, diced avocado, sour cream
|Directions||Set aside half the enchilada sauce and shredded cheese.|
Take remaining ingredients and mix together in the slow cooker or casserole dish.
Pour remaining enchilada sauce over the top, and sprinkle with the shredded cheese.
Cook for 5-7 hours on low temperature.
When serving, top with the optional toppings.
|Notes||Our Walker Family slow cooker needs to take 1/2 of all those ingredients above. If done in a casserole dish, use the whole amount.|
We believe this could easily be adapted to the oven in a casserole dish - guessing probably around and hour at 350 degrees.
NOTES ON CASSEROLE METHOD:
* Tried 350 in the oven, 40min covered, then 20min uncovered and it was too liquidy still. Crancked to 375 and did for 20 minutes more, but was overcooked.
Things to try next time - keep to the total 40/20min time. Use 2 cups of quinoa. Pre-cook the black beans (they were too chewy).
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