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Recipe name Enchilada Quinoa

No image available

Meal Dinner

Main ingredient Quinoa

Number of servings 6

Origin Reddit/Mexican

Season Winter

Cooking type Vegetarian

Time required 2-6h

Difficulty **

Suggested wines

Ingredients Slow Cooker / Oven ingredients
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 cups cooked black beans
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)
1 cups diced tomato (fresh or canned) OR 1 tin of tomato paste (156ml)
1 and 1/4 cup uncooked quinoa
1/2 cup water (or if using tomato paste, fill the tin with 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.

A great combo is a finely diced 'salad' consisting of 1 tomato, 1 leaf of curly kale, 1 green onion, bunch of cilantro mixed with a sprinkle of salt and a splash of lime juice.

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.

When serving, top with the optional toppings.

Notes SLOW COOKER METHOD:

Our Walker Family slow cooker needs to take 1/2 of all those ingredients above. Cook for 5-7 hours on low temperature in slow cooker. In this way, you do not need to have the beans pre-cooked, just pre-soaked.

CASSEROLE METHOD:
Use the entire amount of ingredients above.

The beans will need to be cooked first (especially if they are from dried) until they are still a little firm, and not mush. 1 cup dried beans will make 2 cups cooked beans.

Cook at 350 degrees in oven, 20 minutes covered, 40 minutes uncovered. Let it rest for 5-10 minutes before serving.

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Recipe name	Enchilada Quinoa
No image available
Meal	Dinner
Main ingredient	Quinoa
Number of servings	6
Origin	Reddit/Mexican
Season	Winter
Cooking type	Vegetarian
Time required	2-6h
Difficulty	**
Suggested wines
Ingredients	Slow Cooker / Oven ingredients ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 cups cooked black beans 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) 1 cups diced tomato (fresh or canned) OR 1 tin of tomato paste (156ml) 1 and 1/4 cup uncooked quinoa 1/2 cup water (or if using tomato paste, fill the tin with 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. A great combo is a finely diced 'salad' consisting of 1 tomato, 1 leaf of curly kale, 1 green onion, bunch of cilantro mixed with a sprinkle of salt and a splash of lime juice.
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. When serving, top with the optional toppings.
Notes	SLOW COOKER METHOD: Our Walker Family slow cooker needs to take 1/2 of all those ingredients above. Cook for 5-7 hours on low temperature in slow cooker. In this way, you do not need to have the beans pre-cooked, just pre-soaked. CASSEROLE METHOD: Use the entire amount of ingredients above. The beans will need to be cooked first (especially if they are from dried) until they are still a little firm, and not mush. 1 cup dried beans will make 2 cups cooked beans. Cook at 350 degrees in oven, 20 minutes covered, 40 minutes uncovered. Let it rest for 5-10 minutes before serving.