Mexican

Crockpot Enchilada Quinoa is for Dinner.

Crockpot Enchilada Quinoa takes 15 minutes to prepare.

Crockpot Enchilada Quinoa takes 480 minutes to cook.

Crockpot Enchilada Quinoa makes 8 servings.

The ingredients for Crockpot Enchilada Quinoa are:

1/2 cup Water, tap
1 (15 ounce) can black beans, reduced sodium
1 (15 ounce) can Yellow Sweet Corn, Canned
2 (10.5 ounce) can rotel original diced tomatoes & green chilies
1 (15 ounce) can Enchilada Sauce
1 cup Kraft 2% Shredded Cheddar Cheese
1 cup Ancient Harvest Traditional Whole Grain Quinoa

Here is how you make Crockpot Enchilada Quinoa:

Coat the crockpot with with cooking spray, place beans, corn, and tomatoes in the crockpot. In a bowl mix the water with the quinoa and add to the crockpot. Stir everything in the crockpot together. Top with the enchilada sauce. Cover and cook on high for 4-5 hours or low for 8 hours. Serve and garnish with shredded cheese.Serving Size: 1 tortilla wrapNumber of Servings: 8Recipe submitted by SparkPeople user NE-LADYDI.

The nutritional information for Crockpot Enchilada Quinoa is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 246.6

• Total Fat: 5.9 g
• Cholesterol: 10.0 mg
• Sodium: 1,015.4 mg
• Total Carbs: 37.9 g
• Dietary Fiber: 6.9 g
• Protein: 11.3 g

Crockpot Enchilada Quinoa is Mexican cuisine.

The dietary needs meet for Crockpot Enchilada Quinoa is Vegetarian