Crockpot Quinoa Enchilada
Author: Carie Perrino, RDN, LDN, CLT
Cuisine: Mexican
- 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
- 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.
- In a small bowl, mix flour, cumin, garlic powder, onion powder and paprika.
- In medium saucepan, heat oil over medium heat.
- Add tomato paste and bowl of spice mix.
- Cook 1 minute, whisking continuously.
- Whisk in broth, increase heat, and bring to a light boil.
- Reduce to simmer. Cook about 8 minutes until slightly thickened, whisking occasionally.
- Add salt/pepper to taste.
- Place pinto beans, corn, tomatoes and quinoa in a crockpot. Stir everything together and top with enchilada sauce.
- Cover and cook on high for 4-5 hours or on low for 8 hours.
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.
Recipe by Feel Good Nutrition at https://feelgoodrd.com/crockpot-quinoa-enchilada/
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