Mexican

Crockpot Enchilada Quinoa Bake is for Dinner.

Crockpot Enchilada Quinoa Bake takes 20 minutes to prepare.

Crockpot Enchilada Quinoa Bake takes 180 minutes to cook.

Crockpot Enchilada Quinoa Bake makes 8 servings.

The ingredients for Crockpot Enchilada Quinoa Bake are:

0.50 cup, chopped Onions, raw
1 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)
16 oz Ground Turkey (Jennie-O), 90% Lean
1.50 cup Quinoa, Organic (Living Now)
15 oz Black Beans (Dakotas Pride), 1 can/15 oz
1 serving Sweet Corn (Happy Harvest) 1 can/15.25 oz
2.50 cup Diced Tomatoes w/Habaneros, Casa Mamita (Aldi's)
2 serving Enchilada Sauce, Mild (Old El Paso), 1 can/10 oz
8 tbsp Cantina Style Salsa (Medium), Great Value
1Tbsp Chili Powder
1 Tbsp Cumin
1 cup water

Here is how you make Crockpot Enchilada Quinoa Bake:

Cook in Slow Cooker 3 hours on high.Serving Size:?Makes 6 Servings

The nutritional information for Crockpot Enchilada Quinoa Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 328.2

• Total Fat: 7.1 g
• Cholesterol: 45.0 mg
• Sodium: 608.3 mg
• Total Carbs: 41.2 g
• Dietary Fiber: 7.2 g
• Protein: 20.2 g

Crockpot Enchilada Quinoa Bake is Mexican cuisine.