Crockpot Quinoa Enchilada

Crockpot Quinoa EnchiladaA couple of months ago I started part time consulting at a local migrant Head Start program. As their nutritionist, I plot all of the kids on a growth chart to identify where they fall in terms of weight for length (height). For the kids that plotted above the 85th percentile I was able to sit down one on one with the parents of the overweight/obese kids and discuss the importance of exercise and a healthy diet. Majority of these kids are getting multiple sweets per day and limited vegetables. Just a few weeks ago I was able to host a meeting with all of the parents to share my role at the school and answer any questions.

During the meeting we were raffling off a crockpot so I made a healthy twist on the classic mexican dish – enchiladas. The director of the school told me that the kids are given quinoa and really seem to like it. Quinoa cooks very similar to rice but if a complete protein – meaning that it can replace meat in a meal.

Try this recipe with: crusty dutch oven bread!

Crockpot Quinoa Enchilada
 
Author:
Cuisine: Mexican
Ingredients
Crockpot Enchilada
  • 1 cup quinoa, rinsed
  • 1 - 15oz can pinto beans, drained and rinsed
  • 1 - 15oz can corn, drained
  • 2 - 15oz cans diced tomatoes
  • 2 cups enchilada sauce
Enchilada Sauce
  • 3 cups broth
  • ¼ cup tomato paste
  • ¼ cup all purpose flour
  • 2 Tbsp allowed oil
  • 2 tsp cumin
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • Optional: start with ¼ tsp cayenne pepper for spice. Add more to taste.
Instructions
Enchilada Sauce
  1. In a small bowl, mix flour, cumin, garlic powder, onion powder and paprika.
  2. In medium saucepan, heat oil over medium heat.
  3. Add tomato paste and bowl of spice mix.
  4. Cook 1 minute, whisking continuously.
  5. Whisk in broth, increase heat, and bring to a light boil.
  6. Reduce to simmer. Cook about 8 minutes until slightly thickened, whisking occasionally.
  7. Add salt/pepper to taste.
Crockpot Enchilada
  1. Place pinto beans, corn, tomatoes and quinoa in a crockpot. Stir everything together and top with enchilada sauce.
  2. Cover and cook on high for 4-5 hours or on low for 8 hours.
Notes
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.

Quinoa Enchilada


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Here are other great recipes to make in your crockpot: Crockpot Whole Chicken


Would love to know what you think and if you made any alterations!

Enjoy!

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